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
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|Serving Size: 1 Serving (3000g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2488 (29%)|
|Amt Per Serving||% DV|
|Total Fat 276.5g||369 %|
|Saturated Fat 44g||220 %|
|Monounsaturated Fat 151.4g|
|Polyunsanturated Fat 64.5g|
|Cholesterol 3182.1mg||979 %|
|Sodium 7453.8mg||257 %|
|Potassium 1478.9mg||39 %|
|Total Carbohydrate 1443.7g||425 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 1433.8g|
|Protein 125.7g||180 %|
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Calories per serving: 8633
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