I've made this many times and there is never any left.
TEX-MEX SHEET CAKE
1 1/4 cups margarine or butter
1/2 cup unsweetened cocoa
2 Tbsp. instant coffee
1 cup water
2 cups unsifted flour
1 1/2 cups firmly packed light brown sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 can Eagle Brand sweetened condensed milk
2 eggs
1 tsp. vanilla extract
1 cup powdered sugar
1 cup toasted slivered almonds or pecans
Preheat oven to 350* In small saucepan, melt 1 cup margarine, stir in 1/4 cup cocoa and 1 Tbsp. coffee, 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, mix well. Stir in 1/3 cup of the milk, eggs and vanilla. Pour into greased 15x10" jelly roll pan. Bake 15 minutes or until cake springs back when lightly touched. In small saucepan, melt remaining 1/4 cup margarine; stir in remaining 1/4 cup cocoa and 1 Tbsp. coffee. Add remaining milk, stir in powdered sugar and nuts. Spread on warm cake.