Preheat oven to 350 degrees F. Lightly grease 2 9-inch layer pans and line with parchment paper circles. In a large mixing bowl, blend sugar and oil. Add eggs and mix until well blended and mixture is thick and lightened in texture. In a separate bowl, stir together flour, salt, baking soda, baking powder, cinnamon, and cocoa. Fold dry ingredients into wet - and mix - drizzling in cola as mixture blends. If using an electric mixer, use slow speed and mix about 3 minutes, scraping sides and bottom once to incorporate all ingredients evenly. This is a thin batter. Bake, on middle oven rack, 35-40 minutes, until cakes spring back when lightly touched. ICING: Cream melted chocolate, shortening, butter and vanilla with cocoa and l cup of the confectioners sugar. Add remaining confectioners sugar and whip on high speed, adding in a bit of water, cola or half-and-half to get a light, fluffy consistency. If not using right away, re-whip before using. Add additional warm water to get correct consistency (a tablespoon at a time). DECORATING: Place one layer on a cardboard circle. Ice this with about 1/2 inch of frosting. Place top layer and ice cake - sides first. Coat sides with colored sprinkles. Garnish bottom edge with coins. Garnish top with coins - placing them either flat on top of cake or standing up (You may cut some of the coins in half to garnish border of top layer). Place a couple of miniature dreidels in centre if desired or Chanukah candles (can be lit when menorah is lit). Recipe by: Bater Baking.com( Baker Boulanger) Posted to JEWISH-FOOD digest by Joyce Rosenfield on Dec 10, 1998,