Hanukkah Gelt Chocolate Fudge Cake

• 2 cups packed brown sugar
• 1-3/4 cups flour
• 3/4 cup unsweetened cocoa powder
• 2 tsp. baking soda
• 1 tsp. CALUMET Baking Powder
• 1/4 tsp. salt
• 2 eggs
• 1 cup brewed MAXWELL HOUSE Coffee, cooled
• 1 cup buttermilk
• 1/2 cup oil
• 1/2 cup margarine or butter, softened
• 3 oz. BAKER'S Semi-Sweet Chocolate, melted, cooled
• 2 cups powdered sugar
• 2 Tbsp. whipping cream
• 16 foil-wrapped chocolate coins (gelts)

1. Heat oven to 350F.
2. Combine first 6 ingredients in large bowl.
3. Whisk eggs in medium bowl with blended.
4. Stir in coffee, buttermilk and oil.
5. Add to dry ingredients; mix well.
6. (Batter will be thin.)
7. Pour into 9-inch springform pan sprayed with cooking spray.
8. Bake 45 to 55 min.
9. or until toothpick inserted in center comes out with fudgy crumbs.
10. (Do not overbake.
11. Cake will be slightly puffed in center and spring back when touched lightly in center with finger.)
12. Run knife around rim of pan to loosen cake; cool before removing rim.
13. Beat margarine in small bowl with mixer until creamy.
14. Add melted chocolate; mix well.
15. Gradually beat in powdered sugar.
16. Add whipping cream, 1 Tbsp.
17. at a time, beating constantly until frosting is light and fluffy.
18. Spread onto top and side of cake.
19. Decorate with chocolate coins.

brown sugar, flour, cocoa, baking soda, baking powder, salt, eggs, coffee, buttermilk, oil, margarine, chocolate, powdered sugar, whipping cream, chocolate coins

Taken from www.kraftrecipes.com/recipes/hanukkah-gelt-chocolate-fudge-cake-170579.aspx (may not work)