Eagle Brand Chocolate Sheet Cake

1 1/4 cups butter or margarine
1/2 cup unsweetened cocoa
1 cup water
2 cups all-purpose flour
1 1/2 cups firmly packed brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 (14 ounce) can Eagle Brand sweetened condensed milk
2 eggs
1 cup coarsely chopped nuts
1 teaspoon vanilla extract
1 cup confectioners' sugar

Heat oven to 350 degrees F.

In small saucepan, melt 1 cup of the butter; stir in 1/4 cup cocoa, then add 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, eggs and vanilla extract. Pour into greased 15 x 10-inch jellyroll pan.

Bake for 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 Eagle Brand. Stir in confectioners' sugar and nuts. Spread on warm cake.

Chocolate Mocha Sheet Cake: Add 1 tablespoon instant coffee with cocoa to cake; add 1 tablespoon instant coffee with cocoa to frosting.