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Chocolate Sheet Cake

1 1/4 cups margarine or butter
1/2 cup unsweetened cocoa
1 cup water
2 cups unsifted flour
1 1/2 cups firmly packed brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
14-ounce can sweetened condensed milk
2 eggs
1 cup coarsely chopped nuts
1 teaspoon vanilla extract
1 cup confections' sugar

Preheat oven to 350F. In small saucepan, melt 1 cup margarine, stir
in 1/4 cup cocoa, then water. Bring to a boil, remove from heat.

In large mixer bowl, combine flour, brown sugar, baking soda,
cinnamon and salt. Add cocoa mixture, beat well. Stir in 1/3 cp
condensed milk, eggs and vanilla.

Pour into greased 15 x 10-inch jellyroll pan. Bake 15 minutes or
until cake springs back when lightly touched.

In small saucepan, melt remaining 1/4 cup margarine, add remianing
1/4 cup cocoa and remaining condensed milk. Stir in confectioners'
sugar and nuts. Spread on warm.


Chocolate Mocha Sheet Cake:

Add 1 tablespoon instant coffee with cocoa to cake, add 1 tablespoon
instant coffee with cocoa to frosting.

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