1
: In small saucepan, melt 1cup (250 mL) butter; stir in 1/4 cup (50 mL) cocoa, then water. Bring to a boil; remove from heat.
2
: In a medium bowl, combine flour, brown sugar, baking soda, cinnamon and salt. Add cocoa mixture; beat well. Stir in 1/3 cup (75 mL) Eagle Brand, eggs and vanilla.
3
: Pour into parchment paper-lined 15x10” (40x25 cm) jellyroll pan. Bake in preheated 350ºF (180ºC) oven 15 minutes or until cake springs back when lightly touched.
4
: In small saucepan, melt remaining 1/4 cup (50 mL) butter; add remaining 1/4 cup (50 mL) cocoa and remaining Eagle Brand. Stir in icing sugar and nuts. Spread on warm.