How to make it

  • Preheat oven to 350 degrees.
  • In a small saucepan, melt 1 cup margarine, stir in ¼ 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 cup Eagle brand, eggs and vanilla.
  • Pour into greased 15x10in jellyroll pan.
  • Bake 15 minutes or until cake springs back when lightly touched.
  • In small saucepan, melt remaining ¼ cup margarine, stir in remaining ¼ cup cocoa and Eagle Brand.
  • Stir in confectioners’ sugar and nuts.
  • Spread on warm cake.

Reviews & Comments 1

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  • henrie 7 years ago
    This sounds really good, added it to my "Make List" - thanks for sharing.
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