Midnight Moon Cake Tasty Recipes

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Midnight Moon Cake

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

Ingredients :

1/2 cup shortening
1 1/4 cups white sugar
2 eggs
1 cup warm water
1/2 cup unsweetened cocoa powder
1 half cups sifted all-reason flour
half of teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
1 half cups confectioners' sugar
1 teaspoon lemon zest
2 fluid oz. Lemon juice

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 stages F (one hundred seventy five degrees C). Grease and line with parchment paper one nine inch spherical cake pan.
Cream shortening, add white sugar regularly and cream until fluffy. Blend inside the nicely overwhelmed eggs.
In a separate bowl, slowly upload warm water to cocoa and blend till smooth, dissolving cocoa absolutely.
In a third bowl, sift collectively the flour, salt, baking soda, and baking powder; add to creamed mixture alternately with the cocoa mixture. Blend in vanilla. Pour batter into one nine inch round pan.
Bake at 350 levels F (175 levels C) for 30 to 35 mins or until cake tester comes out smooth. Let cake cool then ice with Lemon Icing.
To Make Icing: Combine confectioner's sugar with enough lemon juice to make the icing spreadable with out being runny or stiff (about 1/4 cup). Stir inside the grated zest. Pour icing over pinnacle of cake. See the whole moon.

Notes :

Reynolds® parchment may be used for less difficult cleanup/removal from the pan.

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