Eternity is a sea without bottom and banks. After millions of years, there is not one minute in eternity wasted; and the damned must be ever burning, but never consuming, always dying, but never dead. The fire of hell is such, as multitudes of tears will not quench it, length of time will not finish it; the vial of God’s wrath will always be dropping upon a sinner. As long as God is eternal, He lives to be avenged upon the wicked. Oh eternity! Eternity! Who can fathom it? Mariners have their plummets to measure the depths of the sea; but what line or plummet shall we use to fathom the depth of eternity? The breath of the Lord kindles the infernal lake (Isa 30:33), and where shall we have engines or buckets to quench that fire? O eternity! If all the body of the earth and sea were turned to sand, and all the air up to the starry heaven were nothing but sand, and a little bird should come every thousand years, and fetch away in her bill but the tenth part of a grain of all that heap of sand, what numberless years would be spent before that vast heap of sand would be fetched away! Yet, if at the end of all that time, the sinner might come out of hell, there would be some hope; but that word “Forever” breaks the heart. “The smoke of their torment ascendeth up forever and ever.” What a terror is this to the wicked, enough to put them into a cold sweat, to think, as long as God is eternal, He lives forever to be avenged upon them!

Thomas Watson

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cakes	1	Servings

INGREDIENTS

2 1/2	c	Sifted cake flour
1	tb	Baking soda
1/4	ts	Salt
1	c	Butter or margarine
2	c	Granulated sugar
4		Eggs
1	c	Buttermilk
3/4	c	Cocoa
2	ts	Almond extract
		Velvety Frosting (recipe below)

INSTRUCTIONS

Info:  from Peaceful Gatherings Cookbook, Bolton MA Federated Church, 1991
Preheat  oven  to  375  degrees (F).  Grease and flour bundt cake pan. On
waxed  paper, sift flour with baking soda and salt. In large bowl with
electric mixer at medium speed, cream butter with sugar at medium speed.
Cream butter with sugar until fluffy, add eggs, one at a time, beating well
after  each addition. Alternately beat in buttermilk and flour until all
has been added.
Stir  cocoa  into  2/3  cup boiling water until dissolved. At low speed,
beat  cocoa  mixture and almond extract into batter. Pour batter into bundt
pan.  Bake 60 to 70 minutes or until cake tester inserted into center comes
out clean.  Cool cake 5 minutes; invert on rack. Frost with Velvety
Frosting and refrigerate.
Velvety Frosting:
In double boiler, melt one 6 ounce package semi-sweet chocolate pieces
over hot, not boiling water; cool slightly. In small bowl, mix 1/2 cup
butter or margarine, softened, with two eggs. Stir in chocolate until
smooth and creamy.
Note:  No sugar is used in this frosting recipe. Two layer cake: Prepare
recipe as above, but bake in 2 greased and floured 9-inch cake pans for 45
minutes; fill middle and frost only top of cake, not the sides.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”