Categories: Cakes & Frostings

Ingredients

• 1-1/4 C butter, divided
• 1 C water
• 1/2 C unsweetened Cocoa, divided
• 2 C flour
• 1-1/2 C brown sugar
• 1 t baking soda
• 1 t cinnamon
• 1/2 t salt
• 1 can Eagle Brand milk, divided
• 2 eggs
• 1 t vanilla
• 1 C powdered sugar
• 1 C chopped nuts

Directions

1. eheat oven to 350. In small saucepan over medium hear, melt 1 c butter; stir in water and 1/4 c cocoa. Bring to boil; remove from heat. In large mixing bowl, combine flour, brown sugar, bak;ing soda, cinnamon and salt. Add cocoa mixture; beat well. Stir in 1/3 c Eagle Brand, eggs and vanilla. Pour into a greased 15×10 jelly roll pan. Bake 15 minutes or until cake springs back

2. In small saucepan over medium heat, melt remaining 1/4 c butter; add remaining 1/4 c cocoa and remaining Eagle Brand. Stir in powdered sugar and nuts. Spread over warm cake.

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