BAHAN :
* 2 cup sifted all purpose flour
* 1 1/4 teaspoons baking soda
* 1/4 teaspoon salt
* 1/2 cup shortening
* 2 cups sugar
* 1/2 cup unsweetened cocoa
* 1 teaspoon vanilla
* 1 cup water
* 1/2 cup buttermilk
* 2 eggs
CARA MEMBUATNYA :
1. Grease bottoms of two 8 inch round microproof cake pans. Line bottoms with waxed paper cut to size, set aside. Sift flour, baking soda and salt in large bowl. set aside.
2. Cream shorthening, sugar, cocoa, and vanilla until light and fluffy. Pour water into 2 cup mesure and cook on HI, 2 1/2 minutes, or until water boils. Stir water, buttermilk, and eggs into creamed mixture, beat well. Add dry ingredients and beat until smooth.
3. Divided batter evenly between prepared cake pans. Cook, one pan at a time, on 50, 8 minutes. Rotate pan one quarter turn.
4. Cook on Hi, 1 to 2 minutes. or until cake tests done. Let stands 5 minutes. Invert onto cooling rack. Remove waxed paper. Repeat with second pan. Let cool thoroughly before frosting.
* 2 cup sifted all purpose flour
* 1 1/4 teaspoons baking soda
* 1/4 teaspoon salt
* 1/2 cup shortening
* 2 cups sugar
* 1/2 cup unsweetened cocoa
* 1 teaspoon vanilla
* 1 cup water
* 1/2 cup buttermilk
* 2 eggs
CARA MEMBUATNYA :
1. Grease bottoms of two 8 inch round microproof cake pans. Line bottoms with waxed paper cut to size, set aside. Sift flour, baking soda and salt in large bowl. set aside.
2. Cream shorthening, sugar, cocoa, and vanilla until light and fluffy. Pour water into 2 cup mesure and cook on HI, 2 1/2 minutes, or until water boils. Stir water, buttermilk, and eggs into creamed mixture, beat well. Add dry ingredients and beat until smooth.
3. Divided batter evenly between prepared cake pans. Cook, one pan at a time, on 50, 8 minutes. Rotate pan one quarter turn.
4. Cook on Hi, 1 to 2 minutes. or until cake tests done. Let stands 5 minutes. Invert onto cooling rack. Remove waxed paper. Repeat with second pan. Let cool thoroughly before frosting.