Chocolate Walnut Sheet Cake

• 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. each: baking soda and cinnamon
• 1/2 tsp. salt
• 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
• 2 eggs
• 1 tsp. vanilla extract
• 1 c. confectioners sugar
• 1 1/2 c. chopped California walnuts

1. Preheat oven to 350u0b0.
2. In saucepan, melt 1 cup butter; stir in 1/4 cup cocoa, then water.
3. Bring to a boil; remove from heat.
4. In large mixer bowl, beat flour, brown sugar, baking soda, cinnamon, salt, cocoa mixture, 1/3 cup sweetened condensed milk, eggs and vanilla.
5. Pour into greased 15 x 10-inch jellyroll pan.
6. Bake for 15 minutes, or until top is firm.
7. In saucepan, melt 1/4 cup butter with 1/4 cup cocoa and remaining sweetened condensed milk. Stir in confectioners sugar and walnuts; spread on warm cake.

margarine, unsweetened cocoa, water, flour, brown sugar, baking soda, salt, condensed milk, eggs, vanilla extract, confectioners sugar, california walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1007415 (may not work)