Recipe: Eagle Brand Chocolate Cake

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 ( 14 oz) can Eagle Brand sweetened condensed milk
2 eggs
1 tsp vanilla extract
1 cup confectioners sugar
1 cup toasted slivered almonds or pecans

Preheat oven to 350 degrees. 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 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 1 tbsp coffee. Add remaining sweetened condensed milk; stir in confectioners sugar and nuts. Spread on warm cake.