Brief history of Christian interpretation of sanctification: 1. Early church fathers (Clement of Rome, Ignatius, Polycarp) – though noting the grace of God, they emphasized a striving toward holiness. 2. Gnosticism – converts are perfect, set apart from the world. 3. Montanism – demanded separatism from unholy body of believers. 4. Clement of Alexandria – necessity for denial of world and bodily needs. 5. Pelagianism – holiness is result of self-willed moral effort. 6. Augustine – sanctification is God’s activity; not by human effort. 7. Bernard of Clairvaux – mystical personal piety by imitation of Jesus. 8. Peter Lombard – sanctifying grace by infusion of Spirit in believer. 9. Thomas Aquinas – no distinction between justification and sanctification; just infusion of God’s grace in man. 10. Council of Trent – grace inheres in soul of believer by Holy Spirit, and becomes permanent condition or attribute of believer. 11. Roman Catholic doctrine – misstated and overstated subjective implications of infused sanctifying grace, providing a boost of human ability toward perfectibility and divinization. 12. Reformers (Luther, Calvin, et al) – justification emphasized and separated from sanctification; insistence on absence of human merit. 13. Protestant doctrine – over-reacted and overstated objective implications of forensic, legal and extrinsic factors of justification and sanctification. 14. Pietists – reverted to moralistic behavioral standards of holy living, in reaction to epistemological emphasis on doctrine. 15. John Wesley – “entire sanctification,” perfect holiness possible in this life; necessity of “second blessing” experience; Holiness Movement. 16. Karl Barth – reemphasized subjective implications of Christocentric and ontological dynamic of holiness. Evangelical Protestants for the most part resisted; Catholic theologians recognized and appreciated.

James Fowler

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains		March 1994	1	servings

INGREDIENTS

2	c	All-purpose flour
2	c	Sugar
1/4	ts	Salt
1	c	Strong coffee
1	c	Unsalted butter; cut into pieces (2
		; sticks)
1/2	c	Unsweetened cocoa powder
1/2	c	Buttermilk
2		Eggs; beaten to blend
1	ts	Ground cinnamon
1	ts	Baking soda
1	ts	Vanilla extract
1/2	c	Unsweetened cocoa powder
1/2	c	Unsalted butter; cut into pieces (1
		; stick)
6	tb	Buttermilk; up to 8
1	pk	Powdered sugar; (1-pound)
1	ts	Vanilla extract
1	c	Chopped walnuts; toasted

INSTRUCTIONS

CAKE
FROSTING
For cake:
Preheat oven to 350F. Butter 9x13-inch pan; dust pan with flour. Sift
flour, sugar and salt into large bowl. Combine coffee, butter, and
cocoa in heavy medium saucepan. Stir over medium heat until mixture
is smooth and comes to boil. Pour coffee mixture over flour mixture;
stir until blended. Add buttermilk, eggs, cinnamon, baking soda and
vanilla and stir until well blended. Pour batter into prepared pan.
Bake cake until tester inserted into center comes out clean, about 30
minutes. Cool cake in pan on rack.
For frosting:
Combine cocoa, butter and 6 tablespoons buttermilk in heavy large
saucepan over high heat. Stir until mixture is smooth and comes to
boil. Remove from heat. Add powdered sugar and vanilla and beat
frosting until smooth, adding more buttermilk by tablespoons if
frosting is too thick.
Spread frosting over cake in pan. Sprinkle walnuts over. (Can be made
1 day ahead. Cover and chill. Let stand at room temperature 3 hours
before serving.)
Serves 16.
Bon Appetit March 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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