Eagle Brand Chocolate Sheet Cake

• 1 1/4 cups margarine or 1 1/4 cups butter
• 1/2 cup unsweetened cocoa
• 1 cup water
• 2 cups all-purpose flour
• 1 1/2 cups firmly packed brown sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 (14 ounce) can eagle brand sweetened condensed milk (Not evaporated milk)
• 2 eggs
• 1 cup coarsely chopped nuts
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

1. Preheat oven to 350. In small saucepan, melt 1 cup margarine; stir in 1/4 cup cocoa, then add water. Bring to a boil; remove from heat.
2. In large mixing bowl combine flour, brown sugar, baking soda, cinnamon and salt. Add cocoa mixture; beat well. Stir in 1/3 cup Eagle Brand, eggs and vanilla.
3. Pour into greased 15x10 inch jellyroll pan. Bake 15 minutes or until cake springs back when lightly touched.
4. In small saucepan melt remaining 1/4 cup margarine; add remaining 1/4 cup cocoa and remaining Eagle Brand. Stir in confectioners sugar and nuts. Spread on warm cake.
5. (CHOCOLATE MOCHA SHEET CAKE: Add 1 tablespoon instant coffee with cocoa to cake; add 1 tablespoon instant coffee with cocoa to frosting.).

margarine, unsweetened cocoa, water, flour, brown sugar, baking soda, ground cinnamon, salt, condensed milk, eggs, nuts, vanilla, sugar

Taken from www.food.com/recipe/eagle-brand-chocolate-sheet-cake-144805 (may not work)