In bowl, combine brown sugar, flour, cocoa, baking soda and bakingpowder, cinnamon and salt. In separate bowl, beat together egg andegg white; beat in buttermilk, coffee and oil. Make a well in sugarmixture; pour coffee mixture into well and whisk just till blended.Pour into greased 8" square cake pans. Bake in 350F oven for 30 to 40min or till tester inserted into centre comes out clean and cakesprings back when pressed. Let cool in pan on rack for 20 minutes.(Cake can be frozen up to 2 months) ICING: In small saucepan, combinecocoa, sugar and cornstarch. Whisk in milk until blended, then cornsyrup and vanilla. Bring to boil over medium-high heat, whiskingconstantly, reduce heat to low and cook, whisking for 1 to 2 minutesor till thickened and glossy. Let cool for 5 minutes. Spread evenlyover cake. Sprinkle with glitter if using. SERVES:12
