Midnight Moon Cake

• 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

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.

shortening, white sugar, eggs, water, cocoa, flour, salt, baking soda, baking powder, vanilla, sugar, lemon zest, fluid ounces lemon juice

Taken from www.allrecipes.com/recipe/7681/midnight-moon-cake/ (may not work)