Giving is not motivated by trying to convince people how "smart" and "responsible" and "enjoyable" it is to give...(rather we are to be) savoring and seeking the kingdom of God. Only the greater treasures of the kingdom of God can free us from clinging to the competing treasures of this world. Only the deeper satisfaction that comes from spending ourselves for others can defeat the sinfully natural impulse to use others for our own ends. And giving up ourselves for others can take place only when our own security needs have already been met in the Christ who spent Himself for us (2 Cor. 8:9). Hence, rather than focusing merely on more effective ways to advertise the benefits and obligations of giving, we need to pray for the pouring out of God's Spirit on His people. Instead of bigger fund-raising campaigns, we need a bigger picture of God.

Scott Hafemann

CATEGORY	CUISINE	TAG	YIELD
Fruits, Eggs, Dairy		Desserts, Fruits, Chocolate	1	9" cake

INGREDIENTS

1/2	c	Unsalted butter
3/4	c	Granulated sugar
2		Eggs
1	ts	Pure vanilla extract
3		Ripe bananas, mashed
2	c	All-purpose flour
1	ts	Baking soda
1/4	c	Sour cream
4	oz	Bittersweet or semisweet chocolate
2	tb	Cocoa
1/3	c	Milk
1/4	c	Unsalted butter
1 1/2	c	Icing sugar, sifted (more if needed)
1	ts	Pure vanilla extract

INSTRUCTIONS

           CAKE:
           CHOCOLATE FUDGE ICING:
Preheat the oven to 350&deg;F.  Butter a 9 inch springform pan (or heart-shaped
pan.)
Cream 1/2 cup butter until light.  Gradually beat in the granulated sugar.
Add the eggs one at a time and beat after each addition. Beat in 1 tsp.
vanilla and the mashed bananas.
Sift or mix together the dry ingredients and add to the batter alternately
with the sour cream.  Spoon the batter into the prepared pan evenly and
bake for 30 to 40 minutes, or until the cake springs back when gently
pressed in the centre.  Cool for 10 minutes and invert. Cool on a wire
rack.
For the icing, melt the chocolate, cocoa, milk and 1/4 cup butter in the
top of a double boiler.  Cook until smooth and cool slightly.
Beat in the icing sugar and 1 tsp. vanilla.  Place the bowl over a larger
bowl of ice and water and stir until the icing is spreadable.
Ice the cake and decorate as you wish.  Yield: One 9 inch Cake. Typed in
MMFormat by cjhartlin@msn.com Source: Cooking with Bonnie Stern.
Recipe by Cathy Luchetti's Hot Flash Cookbook
Posted to MM-Recipes Digest  by "Cindy Hartlin" <cjhartlin@email.msn.com>
on May 29, 1998

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“Faith without works is empty – and vica versa.”