|1 1/2||c||Packed brown sugar|
|1 1/4||c||All purpose flour|
|1/2||c||Sifted unsweetened cocoa powder|
|1||pn||EACH cinnamon, and salt|
|1||Egg, and egg white|
|1/4||c||Sifted unsweetened cocoa powder|
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