Chocolate Sheet Cake

[nrode]

Chocolate Sheet Cake

 1¼ cups of margarine (I think Imperial works best)
 ½ cup un-sweetened cocoa
 1 cup water
 2 cups flour
 1½ cups firmly packed brown sugar
 1 teaspoon baking soda
 1 teaspoon ground cinnamon
 1 14oz can sweetened condensed milk (Eagle Brand is best)
 2 eggs
 1 teaspoon vanilla extract (use the real thing…not imitation)
 1 cup confectioners sugar
 1 cup chopped walnuts

 in small saucepan, melt 1 cup of the margarine
 stir in ¼ cup cocoa, then 1 cup of water
 bring to a boil, then remove from heat

 in large mixing bowl combine flour, brown sugar, baking soda, cinnamon and salt (just a pinch, if you wish)
 Add cocoa mixture, blend well, stir in ⅓ cup of the condensed milk, eggs and vanilla.
 Pour into pour into 15x10-inch jellyroll or baking pan.
 Bake 15 minutes at 350° (you knew to pre-heat the oven to 350 didn’t you?) until cake springs back when lightly touched.

FROSTING

 In small saucepan melt remaining ¼ cup margarine, stir in remaining ¼ cup cocoa and condensed milk. Stir in sifted confectioners sugar and nuts. Spread on warm cake…serve warm with a little ice cream…yummy !