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God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

What is the result of…people-idolatry? As in all idolatry, the idol we choose to worship soon owns us. The object we fear overcomes us. Although insignificant in itself, the idol becomes huge and rules us. It tells us how to think, what to feel, and how to act. It tells us what to wear, it tells us to laugh at the dirty joke, and it tells us to be frightened to death that we might have to get up in front of a group and say something. The whole strategy backfires. We never expect that using people to meet our desires leaves us enslaved to them.

Edward Welch

I believe in God the Father Almighty, Maker of heaven and earth: And in Jesus Christ his only Son, our Lord; who was conceived by the Holy Ghost, born of the virgin Mary, suffered under Pontius Pilate, was crucified, dead, and buried; he descended into hell; the third day he rose again from the dead; he ascended into heaven, and sitteth on the right hand of God the Father Almighty; from thence he shall come to judge the quick and the dead. I believe in the Holy Ghost; the holy catholic church; the communion of saints; the forgiveness of sins; the resurrection of the body; and the life everlasting. Amen

Unknown Author

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Bacardi Double-chocolate Rum Cake

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Eggs		Cake	16	Servings

INGREDIENTS

1		Box chocolate cake mix
1		12-oz semi-sweet chocolate
		chips
1		Box, small chocolate
		instant pudding divided
1	c	Bacardi black rum
1	c	Raspberry preserves, 10-12oz
3/4	c	Water
2	T	Shortening
1/2	c	Oil
1	oz	Vanilla baking bar square
4		Eggs

INSTRUCTIONS

From: cookie@news.cpcnet.com (Margaret Garland)  Date: Mon, 7 Aug 1995
16:26:08 GMT Preheat oven to 350F. Combine cake  mix , pudding, eggs,
1/2 cup of the rum, water and oil in a large  mixing bowl. Using an
electric mixer, beat at low speed until  moistened. Beat at medium
speed for 2 minutes. Stir in 1 cup of  chocolate pieces. Pour batter
into a greased 12-cup Bundt pan.  Bake 50 to 60 minutes until cake
tests done. Cool in pan for 15  minutes. Remove from pan and cool on a
wire rack. Heat raspberry  preserves and remaining 1/2 cup of rum.
Strain through a sieve to  remove seeds.  Place cake on a serving
platter. Prick surface of cake with a fork.  Brush reaspberry glaze
evenly over cake, allowing cake to absorb  glaze. Repeat until all the
glaze has been absorbed. Combine  remaining 1 cup of chocolate pieces
and shortening.  Microwave on high for 1 minute or until melted. Stir
until smooth.  Spoon chocolate icing over cake. Let stand 10 minutes.
Combine  vanilla baking bar and 1 ts. water. Microwave on high for 30
seconds  or until melted. Drizzle on top of icing.  REC.FOOD.RECIPES
ARCHIVES  /CAKES  From rec.food.cooking archives.  Downloaded from
Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 243 Calories From Fat: 124 Total Fat: 14.4g Cholesterol: 47.9mg Sodium: 129.3mg Potassium: 35.6mg Carbohydrates: 29.2g Fiber: 1.1g Sugar: 6.7g Protein: 2.4g