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For the cake: Position a rack in the lower third of the oven and preheat to 350 degrees F. Butter and line the bottom of 9 by 13-inch cake pan with parchment paper, overlapping on 2 sides to create flaps.
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Put chopped the chocolate in a bowl.
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Heat cola just to a simmer over low heat and pour over chocolate.
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Let stand for 5 minutes; stir until smooth.
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Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl.
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In another large bowl, beat the eggs and sugar with an electric mixer on medium speed until slightly thickened and pale, about 3 minutes.
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Gradually add the oil, buttermilk, vanilla, and melted chocolate mixture to eggs.
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Beat on low until combined well, but not aerated.
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Add the flour mixture and continue to beat until just combined.
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(Stir lightly with a rubber spatula to remove any pockets of flour.)
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Pour the batter into the prepared pan and bake until the cake springs back lightly when touched, and a tester inserted in center comes out clean, about 40 minutes.
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Cool cake completely in the pan on a rack.
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Run a knife around edge of the pan and invert cake onto a rack.
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Carefully remove parchment paper and cool completely.
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(The cake may be made in advance, tightly wrapped and kept at room temperature for up to 2 days.
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Bring a few inches of water to a boil in a saucepan that can hold a standing mixer's bowl above the water.
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Whisk the sugar, the egg whites, lemon juice, or cream of tartar, and salt in the bowl by hand.
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Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes.
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Transfer the bowl to a standing mixer fitted with the whisk attachment and beat the whites at medium-high speed until they almost hold a stiff peak and are fully cooled, about 10 minutes.
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Beat in the butter, a little at a time, until the icing is smooth and spreadable.
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(If the icing separates, just keep beating and it will come back together.)
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To decorate the cake: Divide the icing in half.
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Set aside a couple of tablespoons white icing for field line.
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Blend a few drops of green food coloring into 1 portion so it is the same color as football field turf.
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Beat the cocoa powder and melted chocolate into remaining icing.
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Cover sides of the cake with chocolate icing.
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(Save some chocolate icing to decorate football cookie, if desired.)
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Transfer the green icing to a pastry bag fitted with a small tip, and cover the top of the cake, moving back and forth in small motions to create the turf.
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Clean bag and tip thoroughly, fill with white icing and add yard lines to field as desired.
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Pressed football themed cookies into the top or sides of the cake, as desired, and finish with plastic goal posts.
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Serve or set aside at room temperature for up to 2 hours before serving, refrigerate if needed.
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(If cake is refrigerated, bring to room temperature 1 hour before serving.)
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Whisk the flour and salt in a medium bowl.
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Beat the butter and sugar in another medium bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes.
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Add the egg and vanilla mixing until fully incorporated.
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Slowly add the flour mixture, and continue beating just until the dough comes together, stopping and scraping down the sides of the bowl as needed.
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Divide dough in half, pat into disks, wrap in plastic wrap and refrigerate until firm, at least 4 hours and up to overnight.
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Generously flour a clean work surface.
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(Tip: for a nice, even layer of flour, sift flour over work station.)
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Roll chilled dough about 1/4-inch thick.
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Cut into desired shape using a cookie cutter, working quickly enough that the dough stays chilled.
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(If dough gets warm and soft, put it in refrigerator on a lined baking sheet to chill, about 30 minutes.)
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Transfer cut cookies to un-greased baking sheets, leaving about 1-inch between cookies.
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Lightly dust off excess flour with a dry pastry brush.
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Refrigerate the formed cookies for at least 30 minutes.
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(Excess dough can be gathered together, pressed into a disk, chilled and rerolled.)
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Preheat the oven to 325 degrees F. Bake the cookies, until the bottoms and sides are barely golden, about 12 to 15 minutes depending on shape.
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Cool on the baking sheets until firm enough to transfer to a rack to cool.
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Decorate as desired and serve.
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Store in an airtight container at room temperature for up to 1 week.
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Yield: 1 1/2 dozen cookies, depending on shape
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Inactive Prep Time: 5 hours
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Ease of preparation: easy
