God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
We have failed to understand that children and young people are not God-lovers until the Spirit changes them. They are dead to God. Our attempts at getting these young people to “pray the prayer” when they were small have not necessarily made them children of God. Their behavior belies the true state of their hearts. God has said that the only hope for them, therefore, is the regenerating work of the Spirit in the context of the preaching of the Word (James 1:18). However, our inadequate view of depravity and the inability of man has led us to resort instead to a greater confidence in entertainment to reach them and a minimizing of the use of the Word. If God has ordained that the Word and the Spirit are the only hope for these kids, then we should not avoid the means God has promised to bless.
Jim Elliff
Butter Pecan Cake
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Grains, Eggs, Dairy
Bobbie – no, Cakes, Country wom, Desserts, Nuts
14
Servings
INGREDIENTS
2 2/3
c
Chopped pecans
1 1/4
c
Butter; softened, divided (NO Substitutes)
2
c
Sugar
4
Eggs
3
c
All-purpose flour
2
ts
Baking powder
1/2
ts
Salt
1
c
Milk
2
ts
Vanilla extract
1
c
Butter; softened, no substitutes
8
c
Confectioner's sugar; (up to 8-1/2)
1
cn
(5 oz) evaporated milk
2
ts
Vanilla extract
INSTRUCTIONS
FROSTIING
Place pcans and 1/4 cup butter in baking pan. Bake at 350 F. for 20-25
minutes or until toasted, stirring frequently; set aside. In a mixing bowl,
cream sugar and remaining butter. Add eggs, one at a time, beating well
after each addition. Combine flour, baking powder and salt; add to the
creamed mixture alternately with milk. Stir in vanilla and 1 1/3 cup of
toasted pecans. Pour into three greased and floured 9 inch round cake pans.
Bake at 350 F. for 25-30 minutes. Cool for 10 minutes; remove from pans to
cool on a wrie rack.
For frosting, cream butter and sugar in a mixing bowl. Add milk and
vanilla; beat until smooth. Stir in remaining toasted pecans. Spread
frosting between layers and over top and sides of cake. Yield: 12-16
servings.
Submitted by Becky Miller, Tallahassee, Florida who says this is one of her
family's favorites.
Recipe by: Country Woman Magazine, November/December '97, p.31
Posted to MC-Recipe Digest V1 #957 by Roberta Banghart
<bobbi744@sojourn.com> on Dec 15, 1997
A Message from our Provider:
“We simply prepare ourselves. God fills us.”
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