1 1/2 C. firmly packed brown sugar 1 1/4 C. all-purpose flour 1/2 C. unsweetened cocoa powder, sifted 1 1/2 tsp. baking soda 3/4 tsp. baking powder 1 pinch cinnamon 1 pinch salt 1 egg 1 egg white 3/4 C. buttermilk 3/4 C. strong coffee 1/3 C. vegetable oil
Icing 1/4 C. unsweetened cocoa powder, sifted 4 tsp. granulated sugar 4 tsp. cornstarch 1/2 C. skim milk 1/4 C. corn syrup 1 tsp. vanilla extract Edible gold glitter (optional) 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-inch square cake pans. Bake at 350°F for 30 to 40 minutes or until tester inserted into center 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 extract. 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.