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. cinnamon
1/2 tsp. salt
1 (14 oz.) Eagle Brand sweetened condensed milk
2 eggs
1 tsp. vanilla
1 c. powdered 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 boil; remove from heat.

In larger bowl, combine flour, brown sugar, baking soda, cinnamon and salt. Add cocoa mixture; beat well. Stir in 1/3 cup Eagle Brand, eggs and vanilla. Pour into greased 15x10 inch jelly roll pan. Bake 15 minutes or until cake springs back when lightly touched.

In small saucepan, melt remaining 1/4 cup butter and stir in remaining 1/4 cup cocoa and Eagle Brand. Stir in powdered sugar and nuts. Spread on warm cake. Makes 1 (15x10 inch) cake.