Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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