Midnight Moon Cake Tasty Recipes

Monday, March 19, 2012

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Midnight Moon Cake

"This moist chocolate cake from my grandma is glazed with lemon icing in an strangely extraordinary combination."

Ingredients :

1/2 cup shortening
1 1/four cups white sugar
2 eggs
1 cup warm water
1/2 cup unsweetened cocoa powder
1 half cups sifted all-purpose flour
half 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 ounces lemon juice

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 ranges F (a hundred seventy five tiers C). Grease and line with parchment paper one 9 inch spherical cake pan.
Cream shortening, upload white sugar gradually and cream until fluffy. Blend inside the well overwhelmed eggs.
In a separate bowl, slowly upload warm water to cocoa and blend till easy, dissolving cocoa absolutely.
In a third bowl, sift collectively the flour, salt, baking soda, and baking powder; upload to creamed aggregate alternately with the cocoa combination. Blend in vanilla. Pour batter into one nine inch round pan.
Bake at 350 degrees F (one hundred seventy five tiers C) for 30 to 35 minutes or till cake tester comes out clean. Let cake cool then ice with Lemon Icing.
To Make Icing: Combine confectioner's sugar with sufficient lemon juice to make the icing spreadable without being runny or stiff (about 1/four cup). Stir inside the grated zest. Pour icing over pinnacle of cake. See the full moon.

Notes :

Reynolds® parchment can be used for less difficult cleanup/removal from the pan.

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