I wish I saw more of this understanding of God’s grace among people who profess to be God’s children – the forbearance, love, mercy, gentleness, forgiveness, the humility, the ability overlook sin if appropriate and the absence of legalism, haughtiness and self-righteous spirits. I’m tired of the condemning remarks, the fight to win attitudes, the always expecting my way pursuits and grace-less relationships that are too frequently seen in Christian marriages. No wonder a young girl in a church once prayed, “Lord, make the bad people good and make the good people friendly.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			1	Servings

INGREDIENTS

2	tb	Warm water
1	tb	Instant coffee crstals
1 1/2	c	All purpose flour
3/4	c	Unsweetened cocoa powder
1 1/2	ts	Baking powder
1/2	ts	Salt
3/4	c	(1 1/2 sticks) unsalted butter; room temp.
1 1/2	c	Sugar
3	lg	Eggs; room temp.
2/3	c	Sour cream
1	ts	Vanilla extract
4		Milk (3.52 oz) chocolate Toblerone bars; cut into 1/2 inch pieces
		Powdered sugar

INSTRUCTIONS

Bon Appetit:"Too Busy to Cook" by Wendy Remer
Preheat oven to 325 degress. Butter a 9 inch springform pan; dust with
flour. Stir 2 T water and coffee in a small bowl until coffee dissolves;
set aside. Sift cocoa, baking powder, flour and salt into a medium bowl.
Beat butter in a large bowl with electric mixer until fluffy. Gradually add
sugar, beating until well blended. Beat in eggs, one at a time. Add coffee
mixture, sour cream and vanilla and beat to blend. Stir in flour mixture.
Fold in half of chocolate pieces. Transfer batter to prepared pan. Bake
cake until tester inserted in center comes out clean, about 1 hour and 10
mins. Transfer cake to rack; sprinkle remaining chocolate pieces over hot
cake. Cool 10 mins. Cut around cake; release pan sides. Cool cake
completely. Sift powdered sugar over cake. Cut into wedges and serve.
Posted to KitMailbox Digest  by ehgf@primenet.com (Ellen / Gormay) on Dec
24, 1997

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