Chanukah Gelt Double Fudge Chocolate Layer Cake

CHOCOLATE ICING
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

GARNISH
Gold chocolate coins; (20 to
-30)
Color jimmies or cake
-sprinkles
Miniature decorative plastic
-dreidels

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).