Chocolate Sheet Cake

Step 1

✓ non-stick cooking spray ✓ 1 1/4 cup butter, divided ✓ 1/2 cup unsweetened cocoa powder, divided ✓ 1 cup water ✓ 2 cup all purpose flour ✓ 1 1/2 cup firmly packed brown sugar ✓ 1 teaspoon baking soda ✓ 1 teaspoon ground cinnamon ✓ 1/2 teaspoon salt ✓ 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk, divided ✓ 2 large eggs ✓ 1 teaspoon vanilla extract ✓ 1 cup powdered sugar ✓ 1 cup coarsely chopped nuts

Step 2

✓ HEAT oven to 350°F. Coat 15 x 10-inch jelly roll pan with no-stick cooking spray. ✓ MELT 1 cup butter in small saucepan. Stir in 1/4 cup cocoa and water. Bring to a boil. Remove from heat. Combine flour, brown sugar, baking soda, cinnamon and salt in large mixing bowl. Add cocoa mixture, beating well. Stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Pour into prepared pan. ✓ BAKE 15 minutes or until cake springs back when lightly touched. ✓ MELT remaining butter in small saucepan. Add remaining cocoa and sweetened condensed milk. Stir in powdered sugar and nuts. Spread on warm cake. ✓ CHOCOLATE MOCHA SHEET CAKE ✓ ADD 1 tablespoon instant coffee with cocoa to cake and 1 tablespoon instant coffee with cocoa to frosting.