BCL - Midnight Moon Cake The Best Recipes

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Midnight Moon Cake

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

Ingredients :

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 fluid ounces lemon juice

Instructions :

Prep :	Cook : 12M	Ready in :

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.

Notes :

Reynolds® parchment can be used for easier cleanup/removal from the pan.

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