Midnight Moon Cake Recipe - Allrecipes.com
Midnight Moon Cake Recipe

Midnight Moon Cake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 -9 inch round cake Change Servings

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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Reviews More Reviews

Most Helpful Positive Review
Apr 12, 2007

I chose to make this cake for a small group of women where one lady was dairy intolerant. This was the PERFECT dessert for her, I didn't use the lemon glaze, choosing instead to make dairy free Chocolate peanut butter fudge frosting (1/2 cup shortening, 1/2 cup peanut butter, 1/2 cup water, 1 cup sifted cocoa powder, 4 cups of confectioner sugar) -which really gave it a chocolate lovers appeal. Great cake recipe...thanks for sharing!

 
Most Helpful Critical Review
Nov 10, 2003

Make sure you don't use all 2 oz. of the lemon juice, it makes the frosting way too runny. Use about 1 oz. and then add a tiny bit more mixing as you go to get the desired consistency. I followed the recipe to a T and ended up with a drooped center and really runny icing that didn't cover my cake very well. Otherwise, it tastes really good.

 

17 Ratings

May 26, 2007

I used Special Dark Cocoa as I am rather partial to dark chocolate taste and it turned out great. I like that it only makes one layer...doesn't leave you with too much to add to your waistline! Thanks...I will be making this again.

 
Aug 08, 2011

My mother made this same recipe for me back in the 50s. I continue to make it for my own birthday every year!

 
Feb 01, 2008

I love this recipe! I tried it because I was low on ingredients and desperately wanted chocolate cake, but it has become a favorite. I have not made it with the lemon icing, though; I always use chocolate. I actually get more than one layer out of it. This recipe yields two 8" layers, or one 8" layer and 6 cupcakes! So good and very moist.

 
Jun 15, 2003

I made this for an office party, and got rave reviews and many requests for the recipe.

 
Sep 24, 2006

I love this cake! It is so moist and the lemon icing goes surprisingly well with it. I actually changed the recipe a little bit by making it 2 layers and put half of the icing in between. Everyone loves it! To make again on Halloween or anytime!

 
Oct 26, 2009

The only good thing about this cake was that is was very chocolatey.... It was okay but it was a bit dry and stuck to your throat as you swallowed. Definately went down better with icing.

 

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Nutrition

  • Calories
  • 294 kcal
  • 15%
  • Carbohydrates
  • 50.3 g
  • 16%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 10 g
  • 15%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 255 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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