Recipe:
Midnight Moon Cake
Added By: Eira Alarches
Originated From: Dee Turner
Cultural Influence: Pagan: "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 of Lemon Juice
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment paper one 9 inch round cake pan.
2. Cream
shortening, add white sugar gradually and cream until fluffy. Blend in the well
beaten eggs.
3. In a separate bowl, slowly add hot water to cocoa and mix until smooth,
dissolving cocoa completely.
4. 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.
5. 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.
6. To Make Icing: Combine confectioner's sugar with enough lemon juice to make
the icing easier to spread without being runny or stiff (about 1/4 cup). Stir in
the grated lemon zest. Pour icing over top of cake. See the full moon.
Notes: Makes one, nine inch round cake.