Chocolate Sheet Cake

Provided by Lois Phillips

1 1/4 cups margarine or btter
1/2 cup unsweetened cocoa
1 cup water
2 cups unsifted flour
1 1/2 cup firmly packed brown sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (not evaporated)
2 eggs
1 tsp vanilla
1 cup 10x sugar
1 cup chopped nuts

Preheat oven to 350 degrees.

In a small saucepan, melt 1 cup of margarine, stir in 1/4 cup cocoa, then add water.  Bring to a boil.  Remove from heat.

In a large mixer 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 9x13 inch pan.  Bake 15 minutes or more until cake springs back when touched.  Another way to test it is to put a toothpick in the middle and waiting for it to come out clean.

In a small saucepan, melt remaining 1/4 cup of margarine, stir in 1/4 cup of cocoa, and remainder of the milk.  Stir in 10x sugar and nuts.  Spread on warm cake.