Midnight Moon Cake recipe

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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

Nutrition Info

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
servingSize: -
sodium: 255.4 mg
sugar: 35.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 -9 inch round cake

Recipe Note

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

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