My dear children, never did I pass a more truly solemn or interesting moment than that in which my firstborn child was put into my arms and when I felt that I was a father. A new comfort was then produced in my heart which every succeeding day has tended to confirm and strengthen. I looked up to heaven and breathed over my baby the petition of Abraham for his son. “O that Ishmael might live before You.” Recognizing in the little helpless being which had been so lately introduced into our world, there was a creature born for eternity and who when the sun shall be extinguished would be still soaring in heaven or sinking in hell. I returned to my closet for private devotion and solemnly dedicated the child to the God who had given me the precious life. And I earnestly prayed that whatever might be his lot in this world, he might be a partaker of true holiness and numbered with the saints in everlasting glory.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Dairy		Cakes	10	Servings

INGREDIENTS

1	pk	Yellow cake mix
20	oz	Crushed pineapple in juice
3/4	c	Sugar
1	c	Heavy or whipping cream
1/4	c	Powdered sugar
1	ts	Vanilla
3/4	c	Flaked coconut
2	sm	Instant vanilla pudding mix
3	c	Milk

INSTRUCTIONS

Bake cake mix in a 13x9" pan according to package directions. In medium
saucepan, combine pineapple with it's juice and sugar; cook over medium
heat, stirring occasionally, until thick and syrupy, about 20 minutes. When
cake is done, remove from oven and pierce top with a fork at 1" intervals.
Pour on pineapple mixture and spread evenly over cake. cool completely. In
a medium bowl, combine pudding mix with milk; Blend until thick. Spread
over cake. In a medium bowl, beat cream until soft peaks form. Add powdered
sugar and vanilla; continue beating until stiff. Spread over cake.
Refrigerate 24 hours. Before serving, sprinkle with coconut.
MM: Patti - VDRJ67A.
Posted to Bakery-Shoppe Digest V1 #230 by [email protected] (Angela
Gilliland) on Sep 10, 1997

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