Chocolate Coffee Crème Layered Dessert

  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup Gold ’n Soft® Vegetable Oil Spread
  • 4 eggs
  • 1-1/2 cups (16oz.) chocolate syrup
  • Coffee Crème Center (recipe follows)
  • Chocolate Glaze (recipe follows)

Cake Directions:

Heat oven to 350º F. Grease 13x9x2-inch baking pan.

Combine flour, sugar, Gold ’n Soft® Vegetable Oil Spread, eggs and syrup in large bowl; beat until smooth with wooden spoon or wire whisk. Pour batter into prepared pan.

Bake 25 to 30 minutes or until top springs back when touched lightly in center. Cool completely in pan on wire rack. Spread Coffee Crème Center on cake, cover and refrigerate. Pour Chocolate Glaze over chilled dessert. Cover and refrigerate at least 1 hour before serving.

Coffee Crème Center:

Combine 2 cups powdered sugar, 1/2 cup Gold ’n Soft® Vegetable Oil Spread and 2 tablespoons instant coffee or espresso granules in medium bowl; beat until smooth.

Chocolate Glaze:

Melt 6 tablespoons Gold ’n Soft® Vegetable Oil Spread and 1 cup semi-sweet chocolate chips in small saucepan over very low heat. Remove from heat and stir until smooth. Cool slightly.