Eagle Brand Chocolate Sheet Cake - cooking recipe

Ingredients

1 1/4 cups margarine or 1 1/4 cups butter
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 (Not evaporated milk)
2 eggs
1 cup coarsely chopped nuts
1 teaspoon vanilla extract
1 cup confectioners' sugar

Preparation

Preheat oven to 350. In small saucepan, melt 1 cup margarine; 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.
Pour into greased 15x10 inch jellyroll pan. Bake 15 minutes or until cake springs back when lightly touched.
In small saucepan melt remaining 1/4 cup margarine; 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.).