- 1 cup margarine
- 1/4 cup unsweetened cocoa powder
- 1 cup water
- 2 cups all-purpose flour
- 1 1/2 cups packed brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/3 cup sweetened condensed milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup margarine
- 1/4 cup unsweetened cocoa powder
- 3/4 cup sweetened condensed milk
- 1 cup confectioners' sugar
- 1 cup chopped walnuts
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10×15 inch jellyroll pan. In small saucepan, melt 1 cup margarine; stir in 1/4 cup cocoa then stir in water. Bring to a boil; remove from heat.
- In a large bowl, combine flour, brown sugar, baking soda, cinnamon and salt. Beat in cocoa mixture. Stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Pour into prepared pan.
- Bake in the preheated oven for 15 to 20 minutes, or until cake springs back when lightly touched.
- To make the Frosting: In small sauce pan, melt 1/4 cup butter; stir in 1/4 cup cocoa and 3/4 cup sweetened condensed milk. Stir in confectioners' sugar and nuts. Spread on warm cake.