Jesus spent over three years with His twelve disciples. He called them to be discipled at the outset of His ministry (Matt. 4:19), and He gave them the lion’s share of His life until His departure in Matthew 28. He invested His life in His men. It is amazing to track in the Gospels how much Jesus gave of Himself to His disciples. The crowds pursued Him, but He pursued His disciples. He was willing to bless the masses, but He invested in the few.

David Mathis

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Niger	Toohot02	8	servings

INGREDIENTS

1/2	c	Sliced almonds; toasted
2 1/2	lb	Cream cheese; softened
1 1/8	c	Sugar
1/2	ts	Ground cinnamon
1 1/2	ts	Grated lemon zest
1/3	c	Fresh lemon juice
3		Eggs
1 1/2	ts	Vanilla extract
1 1/2	c	Coarsely-chopped semisweet chocolate
3	oz	Bittersweet chocolate; melted

INSTRUCTIONS

Preheat the oven to 325 degrees. Butter a 9-inch round cake pan and
line the bottom and sides with almonds. With an electric mixer at low
speed, beat cream cheese until soft and smooth. With machine running,
add sugar, cinnamon, lemon zest, and juice, beating well between
additions. Add eggs, one at a time, beating well after each addition.
Beat in vanilla. To ensure even mixing, be sure to scrape down the
bowl between additions. Fold in the chopped chocolate evenly. Pour
batter into lined cake pan. Tap it 3 or 4 times on the counter to
eliminate air pockets. Place inside a larger pan and pour in boiling
water until it rises halfway up the sides of the cake pan. Bake about
45 minutes, until center feels firm when pressed. Set aside to cool
on a rack, then refrigerate 2 to 3 hours. To unmold, place pan over a
low burner about 2 minutes. Invert onto a platter, then invert again
(the nuts should be on the bottom). The cake can be kept in the
refrigerator up to 2 days. At least two or up to eight hours before
serving, top with the melted chocolate: Dip your fingers or a fork
into the melted chocolate and drizzle over the center in a freeform
pattern. Refrigerate until serving time. This recipe yields 8 to 10
servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6175 broadcast
03-10-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-10-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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