Ingredients

1/2 C. shortening
1 1/4 C. white sugar
2 eggs
1 C. hot water
1/2 C. unsweetened cocoa powder
1 1/2 C. sifted flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla extract
1 1/2 C. confectioners sugar
1 tsp. grated lemon zest
Lemon juice

Cooking Instructions

Preheat oven to 350. Grease and line with parchment paper one 9-inch round cake pan. Cream shortening, add white sugar gradually and cream until fluffy. Blend in well beaten eggs. In separate bowl, slowly add hot water to cocoa; mix until smooth, dissolving cocoa completely. In third bowl, sift together flour, salt, baking soda, and baking powder; add to creamed mixture alternately with cocoa mixture. Blend in vanilla. Pour batter into one 9-inch round pan. Bake at 350 for 30-35 minutes or until tester comes out clean. Cool and ice with Lemon Icing. Icing: Combine confectioner’s sugar with enough lemon juice to make icing spreadable without being runny or stiff (about 1/4 C.). Stir in grated zest. Pour icing over top of cake.
 
 
"For life is more than food, and the body more than clothing." (Luke 12:23)