INGREDIENTS

• 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
  
  

  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.