Midnight Moon Cake
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 ounces lemon juice
Preheat oven to 350 degrees. Grease and line with parchment paper one 9 inch
round cake pan. Cream shortening, add white sugar gradually and cream until
fluffy. Blend in the well beaten eggs. In a separate bowl, slowly add hot
water to cocoa and mix until smooth, dissolving cocoa completely. 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. Bake at 350 degrees for 30 to 35 minutes
or until cake tester comes out clean. Let cake cool then ice with Lemon
Icing.
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.
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 ounces lemon juice
Preheat oven to 350 degrees. Grease and line with parchment paper one 9 inch
round cake pan. Cream shortening, add white sugar gradually and cream until
fluffy. Blend in the well beaten eggs. In a separate bowl, slowly add hot
water to cocoa and mix until smooth, dissolving cocoa completely. 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. Bake at 350 degrees for 30 to 35 minutes
or until cake tester comes out clean. Let cake cool then ice with Lemon
Icing.
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.
