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Parve
Medium
2 Hours, 15 Minutes
Diets 
This kokosh gets sold for $200 dollars at the annual Small Wonders Bake Sale in Toronto each year. Everyone in the community knows this is one of the cakes to be had! And now it’s here for you all to enjoy for $190 dollars less! Now that’s a deal you can’t resist!
2 and 1/2 teaspoons Gefen Yeast
1 teaspoon plus 2 cups sugar, divided
1 cup lukewarm water plus 3 cups warm water, divided
14 cups Mishpacha Flour
3 sticks (1 and 1/2 cups) margarine (use soy-free, if needed)
3 eggs
1/2 teaspoon salt
1/8 cup oil
margarine for spreading (use soy-free, if needed)
1/2 cup sugar
6 heaping tablespoons Gefen Cocoa (or 1 teaspoon Gefen Cocoa plus 3 teaspoons cinnamon)
1/4 stick (1/8 cup) margarine (use soy-free, if needed)
Proof yeast in one teaspoon sugar and one cup water. Mix together with all dough ingredients except the oil.
Knead well to form a dough. It may need more water or flour, depending on the weather. If the dough is too sticky, add another one or two cups of flour.
Add the oil at the end to gather the dough together. Cover and leave in a warm place until the dough doubles in size. (Approximatly one hour)
Divide dough into five or six pieces.
Roll one piece of dough into a rectangle. Spread with margarine (quite thick). Mix sugar and cocoa together and spread on top. Roll dough jelly-roll style. Place in a 9-inch loaf tin and spread with the 1/4 stick margarine. Repeat with remaining dough.
Prick dough with fork and bake at 325 degrees Fahrenheit (convection) or 350 degrees Fahrenheit (non-convection) for 50 minutes.
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