Ingredients Jump to Instructions ↓

  1. 1/2 cup shortening

  2. 1 1/4 cups white sugar

  3. 2 eggs

  4. 1 cup hot water

  5. 1/2 cup unsweetened cocoa powder

  6. 1 1/2 cups sifted all-purpose flour

  7. 1/2 teaspoon salt

  8. 1 teaspoon baking soda

  9. 1 teaspoon baking powder

  10. 1 teaspoon vanilla extract

  11. 1 1/2 cups confectioners' sugar

  12. 1 teaspoon lemon zest

  13. 2 fluid ounces lemon juice

Instructions Jump to Ingredients ↑

  1. Preheat 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.


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