---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes, Holiday, Low-fat
       Yield: 12 servings
   1 1/2 c  Brown sugar; packed
   1 1/4 c  Flour; all purpose
     1/2 c  Cocoa powder; unsweetened
   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
     1/4 c  Cocoa powder; unsweetened
       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
   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