Microwaved Devil'S Food Cake
|All purpose flour||2 Cup (32 tbs)|
|Baking soda||1 1⁄4 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||2 Cup (32 tbs)|
|Cocoa||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
Grease bottoms of two 8-inch round microproof cake pans.
Line bottoms with waxed paper cut to size.
In large bowl, sift together flour, baking soda, and salt.
In separate large bowl, cream shortening, sugar, cocoa, and vanilla until light and fluffy.
Pour water into 2-cup glass measure and cook on HI (max. power) 2 1/2 minutes, or until water boils.
Stir water, buttermilk, and eggs into creamed mixture.
Add all dry ingredients and beat until smooth.
Pour batter equally into prepared cake pans.
Cook, one pan at a time, on 50 (simmer) 8 minutes.
Rotate pan one-quarter turn.
Cook on HI (max. power) 1 to 2 minutes, or until toothpick inserted in center comes out clean.
Remove from oven.
Let stand 5 minutes.
Invert onto cooling rack.
Remove waxed paper.
Let cool thoroughly before frosting.