God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Satan doth not tempt God’s children because they have sin in them, but because they have grace in them. Had they no grace, the devil would not disturb them… Though to be tempted is a trouble, yet to think why you are tempted is a comfort.
God’s ultimate goal for us, however, is that we be truly conformed to the likeness of His Son in our person as well as in our standing… Jesus did not die just to save us from the penalty of sin, nor even just to make us holy in our standing before God. He died to purify for Himself a people eager to obey Him, a people eager to be transformed into His likeness… This process of gradually conforming us to the likeness of Christ begins at the very moment of our salvation when the Holy Spirit comes to dwell within us and to actually give us a new life in Christ. We call this gradual process progressive sanctification, or growing in holiness, because it truly is a growth process.
COCOA WHIPPED CREAM
Heat oven to 350 F. Line bottom of 15-1/2 x 10-1/2 x 1-inch jelly-roll pan
with parchment paper or line with foil (extending slightly over sides;
grease foil). In small bowl, stir together 1/3 C cocoa and water until
mixture is smooth. Stir in butter and vanilla; cool. In large bowl, combine
egg yolks and 1/2 C sugar; beat on medium speed of electric mixer until
light and fluffy, about 5 minutes. Add chocolate mixture and almonds,
beating until well blended.In another large bowl, beat egg whites until
foamy. Gradually add remaining sugar, beating until stiff peaks form. Fold
1/4 egg white mixture into chocolate mixture. Add remaining egg whites,
folding well. Pour batter into prepared pan. Bake 18 to 20 minutes or until
cake springs back when touched lightly in center. Dust cake with 1 tb
cocoa; cover with clean dry towel. Cool in pan on wire rack. Cut cake into
4 equal pieces. Remove paper or foil before placing on serving plate.
Prepare COCOA WHIPPED CREAM; reserve 1-1/4 to 1-1/2 C s to frost sides and
ends of cake. Place one layer on plate; spread with COCOA WHIPPED CREAM.
Repeat layering, ending with whipped cream. Spread reserved whipped cream
on all sides of assembled cake. Garnish as desired. Refrigerate until
serving time. Cover; refrigerate leftover dessert. About 12 servings.
COCOA WHIPPED CREAM In large cold bowl, combine cold whipping cream, sugar,
HERSHEY Cocoa and vanilla extract; beat with cold beaters until stiff.
About 3 Cups whipped cream.
* To toast almonds: Heat oven to 350 F. Spread 1/3 C blanched slivered
almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring
occasionally, until light golden brown. Cool. To grind, process in food
processor.
NUTRITIONAL INFORMATION PER SERVING = 1/12 RECIPE 240 Calories (140
Calories from Fat); 16 gm Total Fat (9 g Saturated Fat) 140 mg Cholesterol;
40 mg Sodium; 40 mg Calcium (4% Daily Value) 20 gm Total Carbohydrate; 5 gm
Protein
Meal Mastered and posted by Roberta Thompson The Outlaw BBS 502-358-3087
Hershey's is a registered trademark of Hershey Foods Corporation. Recipe
may be reprinted courtesy of the Hershey Kitchens. Copyright 1995 Hershey
Foods Corporation
Posted to MM-Recipes Digest by "Chat Cat" <maintech@ne.infi.net> on Mar
26, 98
A Message from our Provider:
“When God ordains, He sustains.”
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