Midnight Moon Cake

This moist chocolate cake from my grandma is glazed with lemon icing in an unusually great combination.

• Calories: 294 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• ½ cup shortening
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 teaspoon baking powder
• ½ cup unsweetened cocoa powder
• 1 ¼ cups white sugar
• 1 ½ cups sifted all-purpose flour
• 1 ½ cups confectioners' sugar
• 1 teaspoon lemon zest
• 1 cup hot water
• 2 fluid ounces lemon juice

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 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.

Step 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.

Step 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.