Midnight Moon Cake Popular Recipes

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Midnight Moon Cake

"This moist chocolate cake from my grandma is glazed with lemon icing in an surprisingly remarkable aggregate."

Ingredients :

half cup shortening
1 1/4 cups white sugar
2 eggs
1 cup warm water
half of cup unsweetened cocoa powder
1 half cups sifted all-cause flour
1/2 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 oz. Lemon juice

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 levels F (one hundred seventy five tiers C). Grease and line with parchment paper one 9 inch round cake pan.
Cream shortening, upload white sugar step by step and cream till fluffy. Blend in the properly crushed eggs.
In a separate bowl, slowly add warm water to cocoa and mix until easy, 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 combination. Blend in vanilla. Pour batter into one 9 inch round pan.
Bake at 350 stages F (one hundred seventy five degrees C) for 30 to 35 minutes or until cake tester comes out easy. 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 inside the grated zest. Pour icing over top of cake. See the full moon.

Notes :

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

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