Chocolate Custard Cake With Raspberries

I am a Calvinist; I believe in election and predestination; but I would not dream of putting it under the heading of essential. I put it under the heading of non-essential… You are not saved by your precise understanding of how this great salvation comes to you. What you must be clear about is that you are lost and damned, hopeless and helpless, and that nothing can save you but the grace of God in Jesus Christ and only Him crucified, bearing the punishment of your sins, dying, rising again, ascending, sending the Spirit, regeneration. Those are the essentials… While I myself hold very definite and strong views on the subject, I will not separate from a man who cannot accept and believe the doctrines of election and predestination, and is Arminian, as long as he tells me that we are all saved by grace, and as long as the Calvinist agrees, as he must, that God calls all men everywhere to repentance. As long as both are prepared to agree about these things I say we must not break fellowship. So I put election into the category of non-essentials.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs, Fruits, Grains	American	Cooking liv, Import	1	Servings

INGREDIENTS

		Vegetable oil spray
1		14 ounces nonfat condensed
		milk
		Egg substitute equivalent to
		5 eggs
1/2	c	Fat free milk
1/2	c	Sugar
1/4	c	Unsweetened cocoa powder
1/4	c	Nonfat or low-fat chocolate
		syrup
1 1/4	c	Seedless all-fruit raspberry
		preserves
10	oz	Fresh or frozen raspberries
		thawed
1	T	Powdered sugar

INSTRUCTIONS

Preheat oven to 350 degrees F. Spray a nonstick round cake pan with
vegetable oil spray. Cut a circle of parchment paper or waxed paper  to
fit the bottom of the pan. Place paper in the pan. If using waxed
paper, spray the top with vegetable oil spray. In a large bowl, whisk
together all cake ingredients. Pour into prepared pan. Place the pan
in the middle of a 12 by 17 by 1-inch jelly-roll pan and fill
jelly-roll pan half full with warm water, or place cake pan in a
baking pan (the bottom of a broiler pan works well) and add warm  water
to a depth of 1-inch.  Bake for 40 to 45 minutes, or until a toothpick
inserted in the center  comes out clean. Remove cake pan from water and
let cool on a wire  rack for 10 minutes. Carefully invert onto a plate
(it is not  necessary to loosen sides first) and remove paper. Let cool
for 15  minutes.  While cake is cooling, heat preserves in a small
saucepan over low  heat, stirring occasionally. To serve, cut cake into
10 pie-shaped  slices. Spoon 2 tablespoons of warmed preserves on each
dessert  plate. Place cake slice on preserves. Top with raspberries,
then dust  lightly with powdered sugar.  Top the cake with a thin
coating of the preserves. Sprinkle with  about half the raspberries.
Cut the cake into 10 pie-shaped slices.  Spoon remaining preserves on
each dessert plate. Place each cake  slice on preserves. Top with
remaining raspberries, then dust lightly  with powdered sugar.  For a
more formal presentation, place raspberries in a ring around  the top
of the cake before cutting. Sprinkle any remaining berries on  dessert
plate.  Yield: 10 servings  Notes: Recipe courtesy of Carol Ritchie,
"American Heart Association  Low-Fat, Low-Cholesterol Cookbook"  Recipe
by: Cooking Live Show #CL9077  Posted to MC-Recipe Digest by "Angele
and Jon Freeman"  <jfreeman@comteck.com> on Apr 4, 1998

A Message from our Provider:

“God is a know-all”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 847 Calories From Fat: 117 Total Fat: 13.3g Cholesterol: 198.8mg Sodium: 189.3mg Potassium: 1197mg Carbohydrates: 179.7g Fiber: 26.6g Sugar: 140.6g Protein: 20.5g