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Measurements

Fudgy Hanukkah Cake - lowfat

Yield: 12 servings

1 1/2 c Brown sugar; packed
1 1/4 c Flour; all purpose
1/2 c Cocoa powder; unsweetened sifted
1 1/2 t Baking soda
3/4 t Baking powder
1 pn Cinnamon
1 pn Salt
1 Egg
1 Egg white
3/4 c Buttermilk
3/4 c Coffee; strong
1/3 c Oil; vegetable
ICING
1/4 c Cocoa powder; unsweetened sifted
4 t Sugar; granulated
4 t Cornstarch
1/2 c Milk; skim
1/4 c Corn syrup
1 t Vanilla
Edible gold glitter opt 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" square cake pans. Bake in 350F oven for 30 to 40 min or till 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 till thickened and glossy. Let cool for 5 minutes. Spread evenly over cake. Sprinkle with glitter if desired.


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