Recipe: Tex-Mex Sheet Cake and Chocolate Frosting (using condensed milk)

I've made this many times and there is never any left.

TEX-MEX SHEET CAKE

1 1/4 cups margarine or butter, divided use
1/2 cup unsweetened cocoa powder, divided use
2 Tbsp. instant coffee, divided use
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, divided use
2 eggs
1 tsp. vanilla extract
FOR THE FROSTING:
1 cup powdered sugar
1 cup toasted slivered almonds or pecans

Preheat oven to 350 degrees F. Grease a 15x10-inch jelly roll pan.

In small saucepan, melt 1 cup margarine, stir in 1/4 cup cocoa powder, 1 tablespoon (dry) instant coffee, then 1 cup 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 condensed milk, eggs and vanilla. Pour into prepared pan.

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

FOR THE FROSTING:
In small saucepan, melt remaining 1/4 cup margarine; stir in remaining 1/4 cup cocoa powder and remaining 1 tablespoon (dry) instant coffee. Add remaining condensed milk, stir in powdered sugar and nuts. Spread on warm cake.