Moon Cake

Ingredients

• Servings: 1
• 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

Recipe

• 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.