• 1 1/4 C. margarine or butter
• 1/2 C. unsweetened cocoa
• 1 C. water
• 2 C. unsifted flour
• 1 1/2 C. firmly packed brown sugar
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 1 can sweetened condensed milk
• 2 eggs
• 1 tsp. vanilla
• 1 C. confectioners' sugar
• 1 C. chopped nuts

Preheat oven to 350 degrees. In a small saucepan, melt 1 C. margarine, stir in 1/4 C. cocoa, then water. Bring to a boil; remove from heat. In large bowl, combine flour, brown sugar, baking soda, cinnamon and salt. Add cocoa mixture, beat well. Stir in 1/3 C. condensed milk, eggs and vanilla. Pour onto greased 15x10" jelly roll pan. Bake 15 minutes or until cake springs back when lightly touched.

To make frosting, in small saucepan, melt 1/4 C. margarine; stir in remaining 1/4 C. cocoa and remaining condensed milk. Stir in confectioners' sugar and nuts. Spread on warm cake. When cool cut into small squares to serve.