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Ingredients

½ cup shortening 1 ¼ cups white sugar 2 eggs 1 cup hot water ½ cup unsweetened cocoa powder 1 ½ cups sifted all-purpose flour ½ teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon vanilla extract 1 ½ cups confectioners' sugar 1 teaspoon lemon zest 2 fluid ounces lemon juice

Nutrition Info

294.1 calories carbohydrate: 50.3 g cholesterol: 31 mg fat: 10 g fiber: 1.7 g protein: 3.4 g saturatedFat: 2.7 g servingSize: - sodium: 255.4 mg sugar: 35.8 g transFat: : - unsaturatedFat: : -

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.

1 -9 inch round cake

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