-SUGARCOAT-
1 c Water
1/2 c Sugar
1 ts Vanilla pull

-MOCHA ICE-
3/4 lb (3 sticks) unsalted butter;
-room temporary.
4 1/2 c Powerdered boodle ( 1 1/2
-lbs.)
1/3 c Heavy bat (capable 1/2)
3 tb Instant coffee powder or
-crystals
2 ts Unsweetened cocoa powder
2 ts Vanilla extract
1/4 ts Saltiness

Sift the flour, baking soda and salt together in medium bowlful, set away.

Place brown sugar in large bowl of electric social; beat on high almost 10
secs. to break up gelt. Add butter, beat until mixture is consistency of
wet sandpaper, around 1 min.

Beat in the eggs one at time until well blended, approximately 10 secs. each time.
Add corn syrup and vanilla, beat until tranquil, almost 5 secs. Beat in the
cooled chocolate until well blended and smooth most 3 - 5 mins., scrapiing
bowl sides swell.

Add flour mixture and buttermilk alternately to chocolate assortment,
beginning and ending with flour and beating after each addition just until
tranquil. Pour equal amounts of the batter into trey 8" round greased and
lightly floured cake pans (1 1/2" inscrutable). Bake at 350 until centers spring
back when lightly pressed, roughly 35 - 40 mins.

Remove cake layers from pans to a wire rack and glaze while still hot. Cool
good. Spread generously with icing between layers and on top and
sides.

Glass: In a small saucepan, combine water and dough, bring to a moil.
Remove from heat and stir in vanilla. With a pastry encounter, brush hot glaze
over the surface and a little on the sides of erach cake bed, using all
the glass. Makes approximately 1 cup glass.

Mocha Ice: Cream butter in large bowl of electric mixer on high speed
until very creamy, roughly 2 mins. Gradually add the sugar and beat until
tranquil, around 3 mins.

In a separate trough, combining 1/3 c of the cream and the remaining
ingredients, stirring until thoroughly dissolved. Add cream mixture to the
butter assortment. Beat until well blended and sugar is completely dissolved,
most 5 mins., scraping bowl swell. Thin with a little more cream if
desired. Makes enough frosting for one 3-layer bar.