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

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Recipe Summary

Servings:
12
Yield:
1 -9 inch round cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment paper one 9 inch round cake pan.

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  • 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

294 calories; protein 3.4g 7% DV; carbohydrates 50.3g 16% DV; fat 10g 15% DV; cholesterol 31mg 10% DV; sodium 255.4mg 10% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/12/2007
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 Chocolate peanut butter fudge frosting (1/2 cup shortening 1/2 cup peanut butter 1/2 cup water 1 cup sifted cocoa powder 4 cups of confectioner sugar) -which really gave it a chocolate lovers appeal. Great cake recipe...thanks for sharing! Read More
(26)

Most helpful critical review

Rating: 3 stars
11/10/2003
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 followed the recipe to a T and ended up with a drooped center and really runny icing that didn't cover my cake very well. Otherwise it tastes really good. Read More
(13)
17 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/12/2007
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 Chocolate peanut butter fudge frosting (1/2 cup shortening 1/2 cup peanut butter 1/2 cup water 1 cup sifted cocoa powder 4 cups of confectioner sugar) -which really gave it a chocolate lovers appeal. Great cake recipe...thanks for sharing! Read More
(26)
Rating: 3 stars
11/10/2003
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 followed the recipe to a T and ended up with a drooped center and really runny icing that didn't cover my cake very well. Otherwise it tastes really good. Read More
(13)
Rating: 5 stars
05/26/2007
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! Thanks...I will be making this again. Read More
(12)
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Rating: 5 stars
08/08/2011
My mother made this same recipe for me back in the 50s. I continue to make it for my own birthday every year! Read More
(8)
Rating: 5 stars
02/01/2008
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 use chocolate. I actually get more than one layer out of it. This recipe yields two 8" layers or one 8" layer and 6 cupcakes! So good and very moist. Read More
(7)
Rating: 5 stars
06/15/2003
I made this for an office party and got rave reviews and many requests for the recipe. Read More
(6)
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Rating: 5 stars
09/24/2006
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. Everyone loves it! To make again on Halloween or anytime! Read More
(5)
Rating: 4 stars
11/09/2004
I thought this recipe was great. Very miost and the mixture of lemon and chocolate was great. i would definitely make it again. Read More
(4)
Rating: 2 stars
10/26/2009
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. Read More
(4)