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
2 eggs
1 tsp. vanilla
14 oz. can Eagle Brand milk
1 c. confectioners' sugar
1 c. nuts

Preheat oven to 350 degrees. In small saucepan melt butter, stir in 1/4 cup cocoa, then water. Bring to a boil; remove from heat. In large mixing bowl, combine flour, brown sugar, baking soda, cinnamon and salt. Add cocoa mixture. Beat well. Stir in 1/3 cup Eagle Brand milk, eggs and vanilla. Pour into greased 15"x10" jelly roll pan. Bake 15 minutes or until cake springs back when lightly touched. In small pan, melt remaining 1/4 cup butter, add remaining 1/4 cup cocoa and remaining Eagle Brand milk. Stir in confectioners' sugar and nuts. Spread on warm cake.