:: Ya Allah, Permurahkan Rezeki Bagiku::

:: Ya Allah, Permurahkan Rezeki Bagiku::

Ya Allah,

......... apabila rezekiku ada di langit, maka turunkanlah, apabila di dalam bumi maka keluarkanlah, apabila di laut maka naikkanlah, apabila jauh maka dekatkanlah, sekiranya dekat maka permudahkanlah, dan sekiranya sedikit maka perbanyakkanlah dan sekiranya sedia banyak maka permudahkanlah untuk mendapatkannya, juga berilah keberkatan terhadap rezeki tersebut dan berikanlah rezeki padaku sebagaimana yang kujangka, dengan rezeki yang halal dan baik, serta banyak lagi keberkatan sehinggakan kutidak memerlukan sesiapa selain dari-Mu, dan jadikanlah kedua tanganku ini berada di atas dengan suka memberi dan menderma, dan jangan jadikan dua tanganku ini di bawah dengan suka meminta-minta, sesungguhnya Engkau amat berkuasa ke atas setiap sesuatu, ............Amin.

Moist Devil's Food Cake & Chocolate Frosting By Martha Stewart

Cake Ingredients

  • 1 1/2 cups (3 sticks) unsalted butter, plus more for pans
  • 3/4 cup Dutch-process cocoa powder, plus more for pans
  • 1/2 cup boiling water
  • 2 1/4 cups sugar
  • 1 tablespoon pure vanilla extract
  • 4 large eggs, lightly beaten
  • 3 cups sifted cake flour (not self-rising)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk
  • Mrs. Milman's Chocolate Frosting

Directions

  1. Heat oven to 350 degrees. Arrange two racks in center of oven. Butter three 8-by-2-inch round cake pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess. Sift cocoa into a medium bowl, and whisk in boiling water. Set aside to cool.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed until light and fluffy. Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice. Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides twice.
  3. In a large bowl, sift together flour, baking soda, and salt. Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.
  4. Divide batter evenly among the three prepared pans. Bake until a cake tester inserted into center of each layer comes out clean, 35 to 45 minutes, rotating the pans for even baking. Transfer layers to wire racks; let cool, 15 minutes. Turn out cakes, and return to racks, tops up, until completely cool.
  5. Remove parchment from bottoms of cakes. Reserve the prettiest layer for the top. Place one cake layer on a serving platter; spread 1 1/2 cups chocolate frosting over the top. Add the second cake layer, and spread with another 1 1/2 cups frosting. Top with third cake layer. Cover outside of cake with the remaining 3 cups frosting. Serve.

Cook's Note

The cake keeps well for several days stored on the counter: Cover with plastic wrap or a glass dome to keep the cake from drying out.

Frosting Ingredients

  • 24 ounces Nestle semisweet chocolate morsels
  • 4 cups whipping cream
  • 1 teaspoon light corn syrup

Directions

  1. Place chocolate morsels and cream in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes. Increase the heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat.
  2. Stir in corn syrup. Transfer frosting to a large metal bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately.
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