Midnight Moon Cake

Name: Midnight Moon Cake
Ingredients: 1/2 cup shortening; 1 1/4 cups white sugar; 2 eggs; 1 cup hot water; 1/2 cup unsweetened cocoa powder; 1 1/2 cups sifted all-purpose flour; 1/2 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon vanilla extract; 1 1/2 cups confectioners' sugar; 1 teaspoon lemon zest; 2 fluid ounces lemon juice

13 ingredients

6 steps

Ingredients

1/2 cup shortening
1 1/4 cups white sugar
2 eggs
1 cup hot water
1/2 cup unsweetened cocoa powder
1 1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
1 1/2 cups confectioners' sugar
1 teaspoon lemon zest
2 fluid ounces lemon juice

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment paper one 9 inch round cake pan.
2

Cream shortening, add white sugar gradually and cream until fluffy. Blend in the well beaten eggs.
3

In a separate bowl, slowly add hot water to cocoa and mix until smooth, dissolving cocoa completely.
4

In a third bowl, sift together the flour, salt, baking soda, and baking powder; add to creamed mixture alternately with the cocoa mixture. Blend in vanilla. Pour batter into one 9 inch round pan.
5

Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until cake tester comes out clean. Let cake cool then ice with Lemon Icing.
6

To Make Icing: Combine confectioner's sugar with enough lemon juice to make the icing spreadable without being runny or stiff (about 1/4 cup). Stir in the grated zest. Pour icing over top of cake. See the full moon.