INGREDIENTS

INSTRUCTIONS

CAKE
CHOCOLATE ICING
GARNISH
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 confectioner's sugar. Add remaining confectioner's 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 <dogsmom@cinci.infi.net>
on Dec 10, 1998, converted by MM_Buster v2.0l.

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