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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This moist chocolate cake from my grandma is glazed with lemon icing in an unusually great combination. Ingredients:
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 |
Directions:
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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