1 1/2 c Brown sugar; packed
1 1/4 c Flour; all purpose
1/2 c Cocoa powder; unsweetened
-sifted
1 1/2 ts Baking soda
3/4 ts Baking powder
1 pn Cinnamon
1 pn Salt
1 Egg
1 Egg white
3/4 c Buttermilk
3/4 c Coffee; strong
1/3 c Oil; vegetable
-ICING-
1/4 c Cocoa powder; unsweetened
-sifted
4 ts Sugar; granulated
4 ts Cornstarch
1/2 c Milk; skim
1/4 c Corn syrup
1 ts Vanilla
Edible gold glitter;-opt
-or coconut
In bowl, combine brown sugar, flour, cocoa, baking soda and baking powder,
cinnamon and salt. In separate bowl, beat together egg and egg white; beat
in buttermilk, coffee and oil. Make a well in sugar mixture; pour coffee
mixture into well and whisk just till blended. Pour into greased 8″ square
cake pans. Bake in 350F oven for 30 to 40 min or till tester inserted into
centre comes out clean and cake springs back when pressed. Let cool in pan
on rack for 20 minutes. (Cake can be frozen up to 2 months) ICING: In small
saucepan, combine cocoa, sugar and cornstarch. Whisk in milk until blended,
then corn syrup and vanilla. Bring to boil over medium-high heat, whisking
constantly, reduce heat to low and cook, whisking for 1 to 2 minutes or
till thickened and glossy. Let cool for 5 minutes. Spread evenly over cake.
Sprinkle with glitter if using. SERVES:12
From
Yields
12 Servings