1 (14 ounce)
can Eagle Brand sweetened condensed milk
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.