Few things are sapping the strength of the church of Jesus Christ more than the unreconciled state of so many believers. So many have matters deeply imbedded in their craws, like iron wedges forced between themselves and other Christians. They can’t walk together because they do not agree. When they should be marching side by side through this world taking men captive for Jesus Christ, they are acting instead like an army that has been routed and scattered and whose troops in their confusion have begun fighting among themselves. Nothing is sapping the church of Christ of her strength so much as these unresolved problems, these loose ends among believing Christians that have never been tied up. There is no excuse for this sad condition, for the Bible does not allow for loose ends. God wants no loose ends.

Jay Adams

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cake	16	Servings

INGREDIENTS

1		Slightly beaten egg
1 2/3	c	Granulated sugar
1 1/2	c	Milk
3		Squares unsweetened baking chocolate; cut up
1 3/4	c	Flour
1	ts	Baking soda
1/2	ts	Salt
1/2	c	Shortening
1	ts	Vanilla
2		Eggs
1	pt	Whipping cream (whip with sweeting you prefer)
1	cn	(16-oz) pitted dark sweet cherries; drained, halved, reserving 1/2 cup liquid
1/3	c	Kirschwasser
4	ts	Cornstarch

INSTRUCTIONS

CAKE
CHERRY FILLING
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Thu, 12 Aug 93 09:26:15 +0200
Cherry Filling: Drain 1 16-oz. can of pitted dark sweet cherries, reserving
1/2 cup liquid. Halve cherries, and pour 1/3 cup Kirschwasser over them.
Let stand 2 hours or overnight. Reserve a few cherry halves for garnish.
Combine 4 tsp. cornstarch and reserved liquid, add cherry-Kirsch mixture.
Cook and stir until bubbly. Cool.
Preheat Oven at 350 F.  Grease & lightly flour 2 9-1/2" round baking pans.
Combine beaten egg 2/3 cup sugar, 1/2 cup milk, and chocolate. Cook and
stir until mixture just boils. Cool. Combine flour, soda & salt. Beat
shortening 30 seconds, add remaining sugar & vanilla, beat until fluffy.
Add the 2 eggs, beating 1 minute after each. Add dry ingredients and
remaining 1 cup milk alternately to beaten mixture, beating after each
addition.  Stir in chocolate mixture, turn into pans. Bake for 25-30
minutes.  Cool 10 minutes on racks, remove from pans, cool.
To assemble, place 1 cake layer on a serving plate, spread with cherry
filling and whipped cream. Place 2nd layer on top, frost with whipped cream
and garnish with reserved cherry halves and shaved chocolate curls.
Note: This recipe originally called for using a plain buttercream frosting
in place of whipped cream, but all the versions I have had in restaurants
use whipped cream instead. Use your discretion. You can also add a little
kirsch to the whipped cream.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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