Directions

Cake Directions: 

Heat oven to 350º F. Grease two 9-inch round cake pans.

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 pans.

Bake 25 to 30 minutes or until top springs back when touched lightly in center. Cool completely on wire rack. Spread Coffee Crème Center over one cake and layer the other cake on top. Pour Chocolate Glaze over 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.