| Fudgy Hanukkah Cake
1 1/2 cups of brown sugar, packed
1 1/4 cups of flour, all purpose
1/2 cup of cocoa powder, unsweetened
1 1/2 teaspoons of baking soda
3/4 teaspoon of baking powder
1 pinch of cinnamon
1 pinch of salt
1 Egg
1 Egg white
3/4 cup of buttermilk
3/4 cup of coffee, strong
1/3 cup of oil, vegetable |
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ICING
1/4 cup of cocoa powder, unsweetened
4 teaspoons of sugar, granulated
4 teaspoons of cornstarch
1/2 cup of milk, skim
1/4 cup of corn syrup
1 teaspoon of vanilla
Edible gold glitter, opt
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 350ºF. oven for 30 to 40 min or till tester inserted into centre 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. 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. SERVES:12 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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