CHOCOLATE MOON CAKE RECIPE RECIPES
MIDNIGHT MOON CAKE RECIPE | ALLRECIPES
This moist chocolate cake from my grandma is glazed with lemon icing in an unusually great combination.
Provided by Dee Turner
Categories Desserts Cakes Chocolate Cake Recipes
Yield 1 -9 inch round cake
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 294.1 calories, CarbohydrateContent 50.3 g, CholesterolContent 31 mg, FatContent 10 g, FiberContent 1.7 g, ProteinContent 3.4 g, SaturatedFatContent 2.7 g, SodiumContent 255.4 mg, SugarContent 35.8 g
MOON CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
I have six grandchildren and this is one of their favorite desserts. If I don't take it to potlucks, I hear lots of groans! Everyone wants the recipe after they've tried it.
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield about 15 servings.
Number Of Ingredients 13
Steps:
- In a saucepan, bring water and butter to a boil. Add flour all at once and stir until mixture forms a ball. Remove from heat and cool slightly. Add eggs, one at a time, beating well after each addition., Spread on a greased 15x10x1-in. jelly roll pan. Bake at 400° for 30 minutes. Cool but do not prick, leaving surface with its "moon-like" appearance. , Meanwhile, for filling, beat pudding and milk until thick. Add cream cheese; blend well. Spread on crust; refrigerate 20 minutes. Top with whipped topping. Drizzle chocolate sauce over top and sprinkle with nuts.
Nutrition Facts : Calories 253 calories, FatContent 17g fat (11g saturated fat), CholesterolContent 96mg cholesterol, SodiumContent 238mg sodium, CarbohydrateContent 19g carbohydrate (9g sugars, FiberContent 0 fiber), ProteinContent 5g protein.
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