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1
Preheat oven to 350 degrees Fahrenheit.
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2
Lightly grease (2) 9-inch layer pans and line with parchment paper circles.
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3
In a large mixing bowl, blend sugar and oil.
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4
Add eggs and mix until well blended and mixture is thick and lightened in texture.
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5
In a separate bowl, stir together flour, salt, baking soda, baking powder, cinnamon, and cocoa.
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6
Fold dry ingredients into wet- and mix- drizzling in cola as mixture blends.
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7
If using an electric mixer, use slow speed and mix about 3 minutes, scraping sides and bottom once to incorporate all ingredients evenly.
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8
This is a thin batter.
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Bake, on middle oven rack, 35-40 minutes, until cakes spring back when lightly touched.
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10
ICING: Cream melted chocolate, shortening, butter and vanilla with cocoa and 1 cup of the confectioner's sugar.
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11
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.
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12
If not using right away, re-whip before using.
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13
Add additional warm water to get correct consistency (a tablespoon at a time).
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14
DECORATING: Place one layer on a cardboard circle.
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15
Ice this with about 1/2- inch of frosting.
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16
Place top layer and ice cake- sides first.
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17
Coat sides with colored sprinkles.
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18
Garnish bottom edge with coins.
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19
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).
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20
Place a couple of miniature dreidels in centre if desired or Chanukah candles (can be lit when menorah is lit).
