Midnight Moon Cake Best Family Recipes

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Midnight Moon Cake

"This moist chocolate cake from my grandma is glazed with lemon icing in an strangely wonderful mixture."

Ingredients :

half of cup shortening
1 1/four cups white sugar
2 eggs
1 cup warm water
1/2 cup unsweetened cocoa powder
1 half of cups sifted all-purpose flour
half of teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
1 half of cups confectioners' sugar
1 teaspoon lemon zest
2 fluid ounces lemon juice

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 tiers F (175 stages C). Grease and line with parchment paper one 9 inch round cake pan.
Cream shortening, add white sugar progressively and cream till fluffy. Blend within the nicely crushed eggs.
In a separate bowl, slowly upload hot water to cocoa and mix till smooth, dissolving cocoa absolutely.
In a third bowl, sift collectively the flour, salt, baking soda, and baking powder; upload to creamed combination alternately with the cocoa combination. Blend in vanilla. Pour batter into one 9 inch round pan.
Bake at 350 ranges F (a hundred seventy five ranges C) for 30 to 35 mins or until cake tester comes out clean. Let cake cool then ice with Lemon Icing.
To Make Icing: Combine confectioner's sugar with sufficient lemon juice to make the icing spreadable with out being runny or stiff (about 1/four cup). Stir in the grated zest. Pour icing over top of cake. See the whole moon.

Notes :

Reynolds® parchment may be used for less complicated cleanup/elimination from the pan.

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