1 1/2 cups firmly packed brown sugar
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder, sifted
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1 pinch cinnamon
1 pinch salt
1 egg
1 egg white
3/4 cup buttermilk
3/4 cup strong coffee
1/3 cup vegetable oil

Icing
1/4 cup unsweetened cocoa powder, sifted
4 teaspoons granulated sugar
4 teaspoons cornstarch
1/2 cup skim milk
1/4 cup corn syrup
1 teaspoon 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 until blended. Pour into greased 8-inch square cake pans. Bake at 350 degrees 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 until thickened and glossy. Let cool for 5 minutes. Spread evenly over cake. Sprinkle with glitter if using.

Makes 12 servings.