TEXAS SHEETCAKE (OR TEX-MEX SHEETCAKE)

1-1/4 cups margarine or butter
1/2 c. unsweetened cocoa
2 tablespoons instant coffee
l cup water
2 cups unsifted flour
1-1/2 cups firmly packed light brown sugar
l teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 (14 oz) can Eagle Brand Sweetened Condensed milk (not evaporated)
2 eggs
l teaspoon vanilla extract
l cup confectioner's sugar
l cup toasted slivered almonds or pecans

Preheat oven to 350 degrees. In small saucepan, melt l cup margarine, stir in 1/4 cup cocoa and l tablespoon 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 sweetened condensed milk, eggs and vanilla. Pour into greased 15 x 10 inch jellyroll 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 l tablespoon coffee. Add remaining sweetened condensed milk; stir in confectioner's sugar and nuts. Spread on warm cake.