In the film Chariots of Fire there is a memorable scene involving Eric Liddell and his sister, Jenny. She is chiding him for what she regards as his divided loyalty between his athletics and his commitment to Christ. She reminds him that God made him for Himself. He replies: “Aye, Jenny, I know, but He also made me fast, and when I run, I feel His pleasure.” For us, this may not be athletics. It may be accounting or selling or teaching or nursing or mothering. In the latter case, this would allow a mother to declare with conviction: “And when I make the lunches, I feel His pleasure.”

Alistair Begg

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables, Dairy		Desserts	16	Servings

INGREDIENTS

1/3	c	Margarine, softened
1	c	Sugar
3		Eggs
1	c	All-purpose flour
1/3	c	Unsweetened cocoa
1/2	ts	Baking powder
1/4	ts	Salt
1/2	c	Chopped pecans
1	ts	Vanilla extract
		Vegetable cooking spray
		Chocolate Glaze
3 1/4	c	Miniature marshmallows
		INGREDIENTS FOR CHOCOLATE GLAZE:
2	c	Sifted powdered sugar
6	tb	Unsweetened cocoa
1/4	c	Skim milk
2	tb	Margarine
1	ts	Vanilla extract

INSTRUCTIONS

Cream margarine, and gradually add sugar, beating at medium speed of a
mixer until well-blended. Add eggs, 1 at a time, beating well after each
addition.
Combine flour, cocoa, baking powder, and salt; stir well. Add to creamed
mixture, beating at low speed until blended. Stir in pecans and vanilla.
Pour batter into a 13 x 9-inch baking dish coated with cooking spray.
Bake at 325 degrees for 16 minutes or just until set (not until toothpick
tests clean, or cake will be overbaked). While cake bakes, prepare
Chocolate Glaze; set aside.
Remove cake from oven; top with marshmallows. Bake 2 minutes or until
marshmallows are soft. Remove from oven; drizzle with Chocolate Glaze, and
let cool. Yield: 16 servings.
Instructions for CHOCOLATE GLAZE: Combine sugar and cocoa in a bowl; stir.
Combine milk and margarine in a 1-cup glass measure. Microwave at HIGH 1
minute. Add milk mixture and vanilla to sugar mixture; beat at low speed of
a mixer until blended. Yield: 1 cup (serving size: 1 tablespoon).
Posted by Lou Parris (lbparris@earthlink.net)
Recipe by: Cooking Light, Jul/Aug 1995, page 104 Posted to MC-Recipe Digest
V1 #538 by Lou Parris <lbparris@earthlink.net> on Mar 22, 1997

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