Heat oven to 350º F. Grease 13x9x2-inch baking pan.
Combine flour, sugar, Gold-n-Soft® Margarine, 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 1hour before serving.
Coffee Crème Center:
Combine2 cups powdered sugar, 1/2 cup Gold-n-Soft margarine and 2 tablespoons instant coffee or espresso granules in medium bowl; beat until smooth.
Melt6 tablespoons Gold-n-Soft Margarine and 1 cup semi-sweet chocolate chips in small saucepan over very low heat. Remove from heat and stir until smooth. Cool slightly