1/2 cup shortening1 1/4 cups white sugar2 eggs1 cup hot water1/2 cup unsweetened cocoa powder1 1/2 cups sifted all-purpose flour1/2 teaspoon salt1 teaspoon baking soda1 teaspoon baking powder1 teaspoon vanilla extract1 1/2 cups confectioners' sugar1 teaspoon lemon zest2 fluid ounces lemon juicePreheat oven to 350 degrees F (175 degrees C). Grease and line with parchment paper one 9 inch round cake pan. Cream shortening, add white sugar gradually and cream until fluffy. Blend in the well beaten eggs. In a separate bowl, slowly add hot water to cocoa and mix until smooth, dissolving cocoa completely. 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. 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. 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.
Amount Per Serving Calories: 295 | Total Fat: 10g | Cholesterol: 35mg Powered by ESHA Nutrient Database
Servings Per Recipe: 12
Amount Per Serving
Calories: 295
Total Fat: 10g
Cholesterol: 35mg
Sodium: 255mg
Total Carbs: 50.3g
Dietary Fiber: 1.7g
Protein: 3.4g
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