Salvation is by grace, by grace alone. Nevertheless, divine grace is not exercised at the expense of holiness. It never compromises with sin. It is also true that salvation is a free gift, but an empty hand must receive it and not a hand which still tightly grasps the world. Something more than believing is necessary to salvation. A heart that is steeled in rebellion against God cannot savingly believe. It must first be broken. Only those who are spiritually blind would declare that Christ will save any who despise His authority and refuse His yoke. Those preachers who tell sinners that they may be saved without forsaking their idols, without repenting, without surrendering to the lordship of Christ are as erroneous and dangerous as others who insist that salvation is by works and that heaven must be earned by our own efforts.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy, Grains			16	Servings

INGREDIENTS

		Cooking spray
1	tb	All-purpose flour
2 1/4	c	All-purpose flour
2	ts	Baking powder
1 1/2	ts	Ground cinnamon
1/2	ts	Salt
1/4	ts	Baking soda
1/4	ts	Ground nutmeg
2/3	c	Granulated sugar
2/3	c	Packed brown sugar
1/2	c	Applesauce
1/3	c	Vegetable oil
1/4	c	Plain fat-free yogurt
2 1/2	ts	Vanilla
2	lg	Egg whites
1	lg	Egg
2	c	Finely shredded carrot
		Cream Cheese Frosting; (see recipe)
1/4	c	Chopped walnuts; garnish

INSTRUCTIONS

Preheat oven to 375°. Coat 2 (8-inch) round cake pans with cooking spray
and dust pans with 1 tbsp flour.
Lightly spoon 2 1/4 cups flour into dry measuring cups; level with knife.
Combine 2 1/4 cups flour, baking powder, cinnamon, salt, baking soda and
nutmeg in medium bowl. Combine granulated sugar and next 7 ingredients
(granulated sugar through egg) in a large bowl; beat well at medium speed
of a mixer. Add to flour mixture, stirring just until moist. Stir in
carrot.
Pour cake batter into prepared pans. Sharply tap pans once on counter to
remove air bubbles. Bake at 375° for 30 minutes or until a wooden pick
inserted in center comes out clean. Cool in pans 10 minutes on wire racks;
remove from pans. Cool completely on wire racks.
Place 1 cake layer on plate; spread with 2/3 cup Cream Cheese Frosting and
top with other cake layer. Spread remaining frosting over top and sides of
cake. Sprinkle walnuts over top of cake. Store cake loosely covered in
refrigerator.
Recipe by: Cooking Light - March 1998
Posted to MC-Recipe Digest by The Taillons <taillon@access.mountain.net> on
Feb 21, 1998

A Message from our Provider:

“God loves each of us as if there were only one of us. #Augustine”