Cherry Nut Cake * – We Love God!

Oh, then, let us hear these arguments of Christ, whenever we feel ourselves grow dull and careless: “Did I die for these souls, and will not you look after them? Were they worth My blood, and are they not worth your labor? Did I come down from heaven to earth, ‘to seek and to save that which was lost;’ and will you not go to the next door, or street, or village, to seek them? How small is you condescension and labor compared to Mine! I debased Myself to this, but it is your honor to be so employed. Have I done and suffered so much for their salvation, and was I willing to make you a fellow-worker with Me, and will you refuse to do that little which lies upon your hands?”

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs, Vegetables		Box cakes, Bundt cakes, Nuts	12	Servings

INGREDIENTS

1		Deluxe cherry cake mix
1		Vanilla instant pudding
1 1/4	c	Buttermilk
4		Eggs
1/2	c	Vegetable oil
1	c	Flaked coconut
1	c	Pecans, finely chopped
		Powdered sugar

INSTRUCTIONS

Preheat oven to 350~. Grease and flour a 10" bundt pan. Combine dry
cake mix, pudding mix, buttermilk, eggs and oil in large mixer bowl.
Mix cake as directed on package. Stir in coconut and pecans. Turn
batter into pan and spread evenly. Bake at 350~ for 50-60 minutes or
until tested done. Cool in pan on rack for 1 hour. Remove cake from
pan and let stand overnight before serving. To serve, sift powdered
sugar over top of cake.  Posted to MM-Recipes Digest V4 #2 by
Beynong@AOL.COM on Jan 3, 1999

A Message from our Provider:

“Sin: it seemed like a good idea at the time”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 210 Calories From Fat: 168 Total Fat: 19.4g Cholesterol: 63mg Sodium: 70.7mg Potassium: 124.4mg Carbohydrates: 6.4g Fiber: 1.6g Sugar: 4.4g Protein: 4g