We have not advanced very far in our spiritual lives if we have not encountered the basic paradox of freedom…that we are most free when we are bound. But not just any way of being bound will suffice; what matters is the character of our binding. The one who would be an athlete, but who is unwilling to discipline his body by regular exercise and by abstinence, is not free to excel on the field or the track. His failure to train rigorously denies him the freedom to run with the desired speed and endurance. With one concerted voice, the giants of the devotional life apply the same principle to the whole of life: Discipline is the price of freedom.

Elton Trueblood

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Cakes	6	Servings

INGREDIENTS

2	oz	To 4 oz chocolate
1/2	c	Milk
1	c	Light brown sugar, firmly packed
1		Egg yolk

INSTRUCTIONS

Preheat oven to 350. Prepare the following custard:
Cook and stir in a double boiler OVER-not IN-hot
water: Remonve from heat when thickened. Have other
ingredients at about 75 degrees. Sift before
measuring: 2 c. cake flour Resift with: 1 tsp soda 1/2
tsp salt Sift: 1 c. white sugar Beat until soft: 1/2
c. butter Add the sugar gradually. Blend until very
light and creamy.  Beat in, one at a time: 2 egg yolks
Add the flour to the butter mixture in 3 parts,
alternating with thirds of: 1/4 c. water 1/2 c milk 1
tsp vanilla Stir the batter until smooth after each
addition. Stir in the chocolate custard. Whip until
stiff, but not dry: 2 egg whites Fold them light into
the cake batter.  Baked in 2 greased 9-inch round pans
for about 25 minutes.  Spread, when cool, with:
Caramel Icing or Chocolate Icing (recipes follow)
CARAMEL ICING
Stir until the sugar is dissolved: 2 c. brown sugar 1
c. cream or 1/2 c. butter plus 1/2 c. milk Cover and
cook for about 3 minutes or until the steam has washed
down any crystals which may have formed on the sides
of the pan.  Uncover and cook without stirring to 238
to 240 degrees. Add: 3 TBSP butter Remove the icing
from the heat and cool to 110 degrees. Add: 1 tsp
vanilla Beat the icing until it is thick and creamy.
If it becomes too heavy, thin it with a little cream
until it is of the right consistency to be spread.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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