Step 1

Preheat the oven to 350°. Spray an 8 x 8" square glass baking dish with vegetable spray. Line with parchment paper cut to the size of the bottom of the baking dish and press it into the pan. Set aside.

Step 2

In a large bowl using a hand mixer, cream together the sugar and shortening (or butter) until light and fluffy.

Step 3

In a small bowl or glass measuring cup, combine the buttermilk and baking soda and whisk together well. The mixture will rise to about 3/4 cup. Beat the buttermilk mixture into the sugar mixture, then add the eggs and beat until smooth.

Step 4

Add the flour, cocoa powder and salt and beat until smooth. Pour in the vanilla and hot coffee, beat until well incorporated, scraping down the sides of the bowl with a rubber spatula.

Step 5

Pour the batter into the prepared baking dish and bake for 40-45 minutes or until a cake tester comes out clean. Remove from the oven and set aside. While the cake rests, assemble the maple caramel glaze.

Step 6

In a small saucepan, combine the shortening, brown sugar, evaporated milk, vanilla, maple flavoring, salt and maple syrup. Place over medium high heat and bring to a rolling boil, stirring constantly.

Step 7

Remove from heat and using a hand mixer, beat in the powdered sugar until smooth. (For thicker frosting, add an additional tablespoon of powdered sugar).

Step 8

While the glaze is hot, immediately pour it over the cake. Use a spatula and spread the glaze evenly over the cake. Let the maple glaze set before slicing the cake.