In response to two excuses why people do not evangelize: A Christian who has heard biblical preaching, participated in Bible studies, and has read the Scriptures and Christian literature for any time at all should have at least enough understanding of the basic message of Christianity to share it with someone else. Surely if we have understood the gospel well enough ourselves to be converted, we should know it well enough (even if as yet we know nothing else about the faith) to tell someone else how to be converted… Do we really want to say that we are too busy to fulfill the Great Commission of Jesus Christ to make disciples of unbelievers (Matthew 28:19-20)? Do we expect that at the Judgment Jesus will excuse us from the single most important responsibility He gave to us because we say, “I didn’t have time”?

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Dairy	Canadian	Cake	1	Servings

INGREDIENTS

4	c	Strawberry ice cream
1/3	c	Chocolate sauce, chilled
4	c	Vanilla ice cream
14	oz	Canned pineapple
4	c	Chocolate ice cream
1/2	c	Whipping cream
1	tb	Icing sugar
1		Banana, sliced
		STRAWBERRY SAUCE
1 1/4	c	Frozen strawberries
3	tb	Granulated sugar
1/2	tb	Orange rind, grated
1	tb	Orange juice, or water
1	tb	Cornstarch
		CHOCOLATE SAUCE
1	c	Granulated sugar
3/4	c	Whipping cream, or
		Evaporated milk
1/2	c	Unsweetened cocoa powder
1	tb	Vanilla
	pn	Salt

INSTRUCTIONS

Chocolate Sauce: In saucepan, whisk together sugar, shipping cream, cocoa,
vanilla and salt until smooth; cook over medium heat, stirring for 8-10
minutes or until thickened and smooth. Let cool. [Makes 1-1/2 cups.]
Cake:
Let strawberry ice cream stand at room temperature for about 20 minutes or
until spreadable; pack evenly into 9-inch springform pan. Pour chocolate
sauce over top. Freeze for 15-20 minutes or until firm.
Meanwhile, let vanilla ice cream stand at room temperature for about 20
minutes or until softened. Meanwhile, drain pineapple and pure in food
processor; mix into vanilla ice cream. Spread over chocolate layer; freeze
for 20 minutes or until firm.
Meanwhile, let chocolate ice cream stand at room temperature for 20 minutes
or until softened; spread over pineapple layer. Freeze for 20 minutes or
until firm.
[Cake can be prepared to this point, covered and stored in freezer for up
to 3 days.]
Strawberry Sauce:
Meanwhile, in small saucepan, stir together strawberries, sugar and orange
rind. Blend orange juice with cornstarch; stir into pan and cook, stirring,
over medium-high heat for 7-8 minutes or until thickened. Refrigerate until
chilled.
Whip cream with icing sugar; spread or pipe over top of cake. Remove side
of pan; garnish with banana and strawberry sauce. Serve immediately.
Source: Canadian Living magazine, Apr 95 Presented in article by Elizabeth
Baird: "Only The Best" Recipe by Canadian Living Test Kitchen
Posted to EAT-L Digest -  5 June 96
Date:    Thu, 6 Jun 1996 17:24:54 -0700
From:    Martha H Sheppard <[email protected]>
Recipe By     : Paul A. Meadows" <[email protected]>
From:                                 Date:

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