Cake:
3/4c Sugar
3/4c Flour
1/4c coco
3/4tsp Baking Soda
1/8c + 1/4tsp Baking Powder
Pinch cinnomen
Pinch Salt
choc chips
2 eggs whites
1/8c + 1/4c Buttermilk
1/8c + 1/4c Coffee, strong
1/4c mashed banana
Icing:
1/8c coco
1 tsp sugar
2 tsp cornstarch
1/4c skim milk
1 tsp molasses
1/2 tsp vanilla
Method:
n bowl, combine brown sugar, flour, cocoa, baking soda, baking powder, cinnamon and salt.
In separate bowl, beat egg and egg white; beat in buttermilk, coffee and oil.
Make well in sugar mixture; whisk in coffee mixture just until blended.
Pour into greased loaf pan.
Tap pan gently on counter.
Bake in 350°F (180°C) oven for 30 to 40 minutes or until tester inserted in centre comes out clean and cake springs back when pressed. Let cool on rack for 20 minutes.(Can be frozen for 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 until thickened and glossy. Cool for 5 minutes. Spread evenly over cake. Sprinkle with glitter (if using).
