1 1/2 c Packed brown sugar ICING:
1 1/4 c All purpose flour 1/4 c Sifted unsweetened cocoa
1/2 c Sifted unsweetened cocoa -powder
-powder 4 ts Granulated sugar
1 pn EACH cinnamon, and salt 4 ts Cornstarch
1 Egg, and egg white 1/2 c Skim milk
3/4 c Buttermilk 1/4 c Corn syrup
3/4 c Strong coffee 1 ts Vanilla
1/3 c Vegetable oil
At Hanukkah, it’s traditional to hand out small gifts of money (called
Hanukkah gelt), eith real or chocolate, to children. Tuck gold wrapped
chocolate coins into the batter to surprise your youngsters with a little
treat.
edible gold glitter (optional)
In bowl, combine brown sugar, flour, cocoa, baking soda, baking
powder,cinnamon and salt. In separate bowl, beat egg and egg white; beat in
buttermilk, coffee and oil. Make well in sugar mixture; whisk in coffee
mixture just until blended. Pour into greased 8 inch square baking pan. Tap
gently on counter. Bake in 350 F oven for 30-40 minutes or until tester
inserted in centre comes out clean and cake springs back when pressed. Let
cool on rack for 20 minutes (Can be frozen for 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
1-2 minutes or until thickened and glossy. Cool for 5 minutes. Spread
evenly over cake. Sprinkle with glitter (if using). Makes 12 servings.
Origin: Canadian Living, December 1991. Shared by: Sharon Stevens
Yields
12 servings