Chocolate Sheet Cake
Preheat oven to 350 degrees.
In small saucepan over low heat, melt 1 cup butter, stir in 1/4 cup cocoa and water. Bring to a boil. Remove from heat.
In mixer, combine flour, brown sugar, baking soda and salt. Add the cocoa mixture and beat well. Blend in 1/3 cup of Eagle milk, eggs and vanilla. Pour batter into a greased jelly roll pan (15 x 10 x 1). Bake 15 minutes or until cake springs back when lightly touched.
In small saucepan over low heat, melt 1/4 cup butter and stir in 1/4 cup cocoa, and remaining Eagle milk left in can. Stir in powdered sugar and nuts (optional). Spread this mixture on top of the warm cake when you remove it from the oven.