2 c. sifted all-purpose flour
1 1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. shortening
2 c. sugar
1/2 c. cocoa
1 tsp. vanilla extract
1/2 c. buttermilk
2 eggs, beaten

1. Grease bottoms of two 8-inch round microproof cake pans. Line bottoms with waxed paper cut to size. Set aside.

2. In large bowl, sift together flour, baking soda, and salt. Set aside. In separate large bowl, cream shortening, sugar, cocoa, and vanilla until light and fluffy.

3. Put 1 cup water in 2 cup glass measure. Cook on HI (max power) for 2 1/2 minutes or until water boils. Stir water, buttermilk, and eggs into creamed mixture. Beat well. Add all dry ingredients and beat until smooth.

4. Pour batter equally into prepared cake pans. Cook one pan at a time, on 50 (simmer) for 8 minutes.

5. Rotate pan 1/4 turn. Cook on HI (max power) for 1 to 2 minutes, or until toothpick inserted in center comes out clean.

6. Remove from oven. Let stand 5 minutes. Invert onto cooling rack. Remove waxed paper. Let cool thoroughly before frosting.

"The Enforcer"