PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.
COMBINE sugar, butter, cocoa, eggs, egg white, vanilla extract and salt in large mixer bowl; beat until light and fluffy. Alternately beat in flour and evaporated milk just until blended. Fold in nuts. Spread into prepared baking pan.
BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost with Creamy Chocolate Icing.
FOR CREAMY CHOCOLATE ICING:
COMBINE 1/3 cup NESTLÉ TOLL HOUSE Baking Cocoa and 3 tablespoons melted butter or margarine in medium bowl; stir well. Alternately stir in 1 cup sifted powdered sugar and 1/4 cup CARNATION Evaporated Milk. Stir vigorously until smooth.