This is what sin is all about. Sin is all about promising us satisfaction, but it never keeps its promises. It can’t, because we weren’t made to satisfy ourselves. No, all sin does is blind us to the truth… We were made to find our satisfaction in a loving relationship with God, but sin convinces us to spend our lives in a self-loving relationship with ourselves. The tragedy is that in the end it doesn’t even work. Sin leaves us bitter, empty, and filled with regret. Worst of all, it leaves us outside the love of God, the one thing that could have satisfied us. It leaves us exposed to His righteous anger that was provoked by our decision to love anything and everything except Him, the one and only who was worthy of our love.

Michael Lawrence

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Cheese, Chocolate, Cakes	16	Servings

INGREDIENTS

8	oz	Cream cheese; softened
1		Egg
1/4	c	Sugar
3	tb	Milk
2	tb	Butter; softened
1	tb	Cornstarch
1	ts	Vanilla extract
4	oz	Unsweetened chocolate squar
1/2	c	Butter; softened
2	c	Sugar
2		Eggs
2	c	All-purpose flour
1	ts	Baking powder
1/2	ts	Baking soda
1 1/3	c	Milk
1 1/2	ts	Vanilla extract
2	oz	Unsweetened chocolate squar
1/4	c	Butter
3 3/4	c	Powdered sugar; sifted
1/2	c	Milk
1 1/2	ts	Vanilla extract

INSTRUCTIONS

PATTI - VDRJ67A
BUTTER CREAM
CAKE
FROSTING
Butter cream: Combine cream cheese, egg, and sugar in
a medium mixing bowl; beat on HI until smooth.
Gradually add 2 tbsp of milk, the butter, constarch,
and vanilla extract. Add another tbsp. of milk in
needed to give smooth consistency. Set aside.
Cake: Melt chocolate in top of double boiler and let
cool. Cream butter and gradually add 2 cups of sugar,
beating all the while. Add eggs, one at a time,
beating after each addxition. Combine flour, baking
powder, soda, and salt. Add to creamed mixture,
alternating with the milk, beginning and ending with
flour mixture. Mix each addition in well. Stir in
melted chocolate and vanilla. Spread half of the
chocolate batter into a greased and floured 13x9" pan.
Spoon reserved butter cream mixture over the chocolate
batter. Top with remaining chocolate batter. Bake at
350~ until a wooden pick inserted in the center comes
out clean. Let cool completely in pan on a wire rack.
Frosting: Combine chocolate and butter in top of a
double boiler. Bring water to a boil, reduce heat to
low and cook and stir until chocolate and butter has
melted. Remove from heat. Let cool. Add confectioner's
sugar and half of the milk, beating at medium speed.
Add the vanilla and additional milk as needed to bring
to spreading consistency. Spread on cooled cake.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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