Ingredients
| 1 ¼ Cups Butter or Margarine |
| ½ Cup Unsweetened Cocoa |
| 1 Cup Water |
| 2 Cups Unsifted Flour |
| 1 ½ Cups Firmly Packed Brown Sugar |
| 1 Tsp. Baking Soda |
| 1 Tsp. Ground Cinnamon |
| ½ Tsp. Salt |
| 1 (14-oz.) can Eagle Brand Sweetened Condensed Milk |
| 2 Eggs |
| 1 Tsp. Vanilla Extract |
| 1 Cup Confectioners’ Sugar |
| 1 Cup Nuts, Chopped (Optional) |
Instructions
- Preheat oven to 350 degrees.
- In small saucepan, melt 1 cup butter or margarine; stir in ¼ cup cocoa, then water. Bring to a boil; remove from heat.
- In large mixer bowl, combine flour, brown sugar, baking soda, cinnamon and salt.
- Add cocoa mixture; beat well.
- Stir in 1/3 cup sweetened condensed milk, eggs and vanilla.
- Pour mixture into a greased 15 x 10 inch jellyroll pan.
- Bake 15 minutes or until cake springs back when lightly touched.
- In small saucepan, melt remaining ¼ cup butter or margarine; add remaining ¼ cup cocoa and remaining sweetened condensed milk.
- Stir in confectioners’ sugar and nuts (optional). Spread on warm cake.