1 1/4 c. butter
1/2 c. cocoa
1 c. water
2 c. flour
1 1/2 c. brown sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 can Eagle Bran
2 eggs
1 tsp. vanilla
1 c. powdered sugar
1 c. chopped nuts

Melt 1 cup butter; stir in 1/4 cup cocoa, then water. Combine flour, brown sugar, soda, cinnamon and salt in bowl. Add cocoa mixture; beat well. Stir in 1/3 cup Eagle Brand, eggs and vanilla. Bake for 15 minutes or until cake springs back.

In small saucepan melt remaining 1/4 cup butter, stir in rest of cocoa and Eagle Bran. Stir in powdered sugar and nuts. Spread over warm cake.