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
