There are seasons in the lives of all when it is not easy, no not even for Christians, to believe that God is faithful. Our faith is sorely tried, our eyes bedimmed with tears, and we can no longer trace the outworkings of His love. Our ears are distracted with the noises of the world, harassed by the atheistic whisperings of Satan, and we can no longer hear the sweet accents of His still small voice. Cherished plans have been thwarted, friends on whom we relied have failed us, a profest brother or sister in Christ has betrayed us. We are staggered. We sought to be faithful to God, and now a dark cloud hides Him from us. We find it difficult, yea, impossible, for carnal reason to harmonize His frowning providence with His gracious promises.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cakes	16	Servings

INGREDIENTS

1/2	c	Finely chopped almonds
1 1/2	c	Sugar
4	oz	Butter, melted
4		Eggs
4	oz	Bitter chocolate, melted
1 1/2	ts	Almond extract
2	c	Flour
1	c	Corn meal
1	ts	Salt (optional)
1/2	ts	Baking powder
1	c	Milk

INSTRUCTIONS

Chocolate Almond Pound Cake
This recipe came from the echo in my early days on it.
I didn't record who posted it.
Preheat oven to 350 degrees.  Generously grease a 12 c
bundt pan. Coat sides with almonds.
In a large bowl, beat sugar and butter until light and
fluffy.  Add eggs, one at a time, mixing well after
each egg. Stir in chocolate and almond extract.
Combine flour, corn meal, salt and baking powder.  Add
alternately with milk to chocolate mixture, mixing at
low speed until well blended. Spoon into pan.
Bake 50-60 minutes.  Cool 10 minutes.  remove from pan
and cool on rack.
Serves 16
*Ellen*
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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