Midnight Moon Cake Popular Recipes

Cook and World

Saturday, October 10, 2015

Midnight Moon Cake

"This wet chocolate cake from my grandma is glazed with lemon icing in an unusually awesome 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 of cups sifted all-motive flour
half of 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 oz lemon juice

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 ranges F (175 degrees C). Grease and line with parchment paper one nine inch round cake pan.
Cream shortening, upload white sugar regularly and cream till fluffy. Blend inside the nicely crushed eggs.
In a separate bowl, slowly add warm water to cocoa and blend till clean, dissolving cocoa absolutely.
In a 3rd 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 spherical pan.
Bake at 350 degrees F (one hundred seventy five tiers 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 enough lemon juice to make the icing spreadable with out being runny or stiff (approximately 1/four cup). Stir within 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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