1 1/4 c. butter
1/2 c. unsweetened cocoa
1 c. water
2 c. unsifted flour
1 1/2 c. firmly packed brown sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated)
2 eggs
1 tsp. vanilla extract
1 c. confectioners' sugar
1 c. chopped nuts

Preheat oven to 350 degrees. In small saucepan, melt 1 cup butter, stir in 1/4 cup cocoa, then water. Bring to a boil; remove from heat. In large mixer bowl, combine flour, brown sugar, baking soda, cinnamon and salt. Add cocoa mixture; beat well. Stir in 1/2 cup Eagle Brand, eggs and vanilla. Pour into greased 15"x10" jelly roll pan. Bake 15 minutes or until cake springs back when lightly touched. In small saucepan, melt remaining 1/4 cup butter; stir in remaining 1/4 cup cocoa and Eagle Brand. Stir in confectioners' sugar and nuts. Spread on warm cake.