Midnight Moon Cake
Serves: 4
Cierra Adams
1 January 1970
Based on User reviews:
44
Spice
48
Sweetness
45
Sourness
38
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Shortening1.25 cups
White Sugar2
Eggs1 cup
Water (hot)1 cup
Unsweetened Cocoa Powder1.5 cups
All-Purpose Flour (sifted)1 tsp
Salt1 tsp
Baking Soda1 tsp
Baking Powder1 tsp
Vanilla Extract1.5 cups
Sugar (confectioners')1 tsp
Lemon Zest2 fluid ounces
Lemon JuiceDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease and line with parchment paper one 9 inch round cake pan
3
Cream shortening, add white sugar gradually and cream until fluffy
4
Blend in the well beaten eggs
5
In a separate bowl, slowly add hot water to cocoa and mix until smooth, dissolving cocoa completely
6
In a third bowl, sift together the flour, salt, baking soda, and baking powder; add to creamed mixture alternately with the cocoa mixture
7
Blend in vanilla
8
Pour batter into one 9 inch round pan
9
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until cake tester comes out clean
10
Let cake cool then ice with Lemon Icing
11
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)
12
Stir in the grated zest
13
Pour icing over top of cake
14
See the full moon