Hanukkah Fudge Cake
1-1/2 cup brown sugar; packed
1-1/4 cup flour; all purpose
1/2 cup cocoa powder; unsweetened sifted
1-1/2 tsp. baking soda
3/4 tsp. baking powder
1 egg white
3/4 cup buttermilk
3/4 cup coffee; strong
1/3 cup oil; vegetable or canola
1/4 cup cocoa powder; unsweetened sifted
4 tsp. sugar
4 tsp. cornstarch
1/2 cup milk; skim
1/4 cup corn syrup
1 tsp. vanilla
Edible gold glitter or coconut, optional
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 a 350 degree oven for 30 to 40 minutes or until the tester inserted into center comes out clean and cake springs back when pressed. Let cool in pan on rack for 20 minutes.
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 until thickened and glossy. Let cool for 5 minutes. Spread evenly over cake.
Sprinkle with glitter if desired.
Recipe from Shawn's Recipe Kitchen.