CHOCOLATE SHEET CAKE

1 1/4 cups margarine or butter, divided
1/2 cup unsweetened cocoa, divided
1 cup water
2 cups unsifted flour
1 1/2 cups firmly packed 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
1 cup confectioners sugar
1 cup chopped nuts

Preheat oven to 350.

In a small saucepan, melt 1 cup margarine, stir in 1/4 cup cocoa and then 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 of the Eagle Brand, eggs and vanilla. Pour into greased 10x15-inch jelly roll pan (cookie sheet with a rim around it)

Bake 15 minutes or until cake springs back when lightly touched.

In small saucepan melt remaining 1/4 cup of margarine; stir in remaining 1/4 cup cocoa and remainder of the Eagle Brand. Stir in confectioners sugar and nuts, spread on warm cake.