Midnight Moon Cake

Midnight Moon Cake

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

servings 294 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 294 kcal
  • 15%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 50.3g
  • 16%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 255 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Reviews

13
  1. 17 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 foll...

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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...

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 foll...

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...

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

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 u...

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

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. Everyo...

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.

I thought this recipe was great. Very miost and the mixture of lemon and chocolate was great. i would definitely make it again.

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