Chocolate Sheet Cake

1 1/4 cups margarine, divided
1/2 cup cocoa
1 cup water
2 cups unsifted flour
1 1/2 cups firmly packed brown sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 (14 oz.) Eagle sweetened condensed milk, divided
2 eggs, beaten
1 tsp. vanilla

Frosting:
(remaining margarine, cocoa, and condensed milk)
1 cup confectioners' sugar
1 cup chopped nuts

Preheat oven 350 degrees F.

In small saucepan, melt 1 cup margarine. Stir in cocoa, then water. Bring to 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 sweetened condensed milk, eggs and vanilla. Pour into greased 15x10-inch pan.

Bake at 350 degrees F 15 minutes.

Frosting:
In small saucepan, melt remaining the remaining 1/4 cup margarine. Stir in remaining 1/4 cup cocoa and sweetened condensed milk. Stir in confectioners' sugar and nuts. Spread on warm cake.