MIDNIGHT MOON CAKE

Midnight Moon Cake image

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

Provided by Dee Turner

Categories Desserts Cakes Chocolate Cake Recipes

Yield 12

Number Of Ingredients 13

Ingredients

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

Steps:

Preheat oven to 350 degrees F (175 degrees C). 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 F (175 degrees C) 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.

Nutrition Facts : Calories 294.1 calories, Carbohydrate 50.3 g, Cholesterol 31 mg, Fat 10 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 2.7 g, Sodium 255.4 mg, Sugar 35.8 g