1 c. oleo
1 1/4 c. sugar
3 eggs
3 tsp. cocoa
1 c. flour
pinch of salt
1 c. nuts
1 can Eagle Brand sweetened condensed milk
2 c. coconut
1 can Pillsbury chocolate fudge icing

Cream oleo, sugar and eggs. Add flour, cocoa, salt and nuts. Spread on greased 11 x 15-inch pan. Bake at 350° for 20 minutes. While still hot, add Eagle Brand condensed milk over top and smooth out. Put coconut on top and bake additional 15 minutes at 350°. Cool completely and ice with Pillsbury chocolate fudge icing.