Name: Chanukah Gelt Double Fudge Chocolate Layer Cake
Ingredients: 2 c Sugar; 1 1/4 c Oil; 3 Eggs; 2 ts Vanilla; 2 1/2 c All-purpose flour; 1/2 ts Salt; 1 1/2 ts Baking soda; 1 1/2 ts Baking powder; 1/4 ts Cinnamon; 1 c Cocoa; measured then sifted; 1 1/2 c Warm; flat cola soda; 1/2 c Chocolate chips; melted and cooled; 2 tb Shortening; 3/4 c Unsalted butter or unsalted margarine; 1 ts Vanilla; 3/4 c Cocoa; measured then sifted; 3 c Confectioners' sugar; measured then sifted, up to 4; 1/2 c Water; cola or half-and-half; Gold chocolate coins; (20 to 30); Color jimmies or cake sprinkles; Miniature decorative plastic dreidels

CATEGORY	CUISINE	TAG	YIELD
Eggs	Jewish	Cake, Hanukah	1	Servings

INGREDIENTS

2	c	Sugar
1 1/4	c	Oil
3		Eggs
2	ts	Vanilla
2 1/2	c	All-purpose flour
1/2	ts	Salt
1 1/2	ts	Baking soda
1 1/2	ts	Baking powder
1/4	ts	Cinnamon
1	c	Cocoa; measured then sifted
1 1/2	c	Warm; flat cola soda
1/2	c	Chocolate chips; melted and cooled
2	tb	Shortening
3/4	c	Unsalted butter or unsalted margarine
1	ts	Vanilla
3/4	c	Cocoa; measured then sifted
3	c	Confectioners' sugar; measured then sifted, up to 4
1/2	c	Water; cola or half-and-half
		Gold chocolate coins; (20 to 30)
		Color jimmies or cake sprinkles
		Miniature decorative plastic dreidels

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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