Midnight Moon Cake
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)