2 eggs
2 1/3 cups vegetable oil
2 cups packed brown sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
3 tablespoons prepared instant coffee granules
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 tablespoons butter, chilled
1 cup corn syrup
3 cups sour cream
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch springform pan.
In a large bowl, beat eggs for 1 minute. Beat in oil to frost both sides. Beat in brown sugar, brown sugar and vanilla. Combine flour, instant coffee, baking powder, baking soda and cinnamon; stir into the egg mixture. Mix in butter. Spread batter evenly into pan.
Bake in the preheated oven for 50 minutes, or until firm and toothpick inserted in center comes out clean. Cool in pan on rack for 10 minutes. Frost with sour cream; when cool, cut into 1 inch squares. Frost with remaining sour cream.