1 1/4 c. butter
1/2 c. cocoa
1 c. water
2 c. unsifted flour
1 1/2 c. firmly packed brown sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 (14 oz.) can Eagle Brand condensed milk
2 eggs
1 tsp. vanilla
1 c. powdered sugar
1 c. chopped nuts

Preheat oven to 350 degrees. In small pan 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 1/3 sweetened condensed 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 saucepan, melt remaining 1/4 cup butter, add remaining 1/4 cup cocoa and remaining sweetened condensed milk. Stir in powdered sugar and nuts, spread on warm cake.