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Fudgy Hanukkah Cake
1 1/2 cup Packed brown sugar
1 1/4 cup All purpose flour
1/2 cup Sifted unsweetened cocoa powder
1 1/2 tsp. Baking soda
3/4 tsp. Baking powder
1/8 tsp. EACH cinnamon, and salt
1 Egg, and egg white
3/4 cup Buttermilk
3/4 cup Strong coffee
1/3 cup Vegetable oil |
ICING:
1/4 cup Sifted unsweetened cocoa powder
4 tsp. Granulated sugar
4 tsp. Cornstarch
1/2 cup Skim milk
1/4 cup Corn syrup
1 tsp. Vanilla |
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 center 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.
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