Midnight Moon Cake

This moist chocolate cake from my grandma is glazed with lemon icing in an unusually great combination.

Midnight Moon Cake


  • 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 lemon juice


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 spreadable without being runny or stiff (about 1/4 cup). Stir in the grated zest. Pour icing over top of cake. See the full moon.


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