Christians should be the most diligent people on the planet. Sadly this is often not the case as we are outspent, outthought and outperformed oftentimes by the very opponents of the Gospel. Is there any cause greater than fighting for the eternal salvation of souls? Is there any book more accurate and relevant and thrilling than the inspired Word of God? Is there any power greater than the Holy Spirit? Is there any god who can compare with our God? Then where is the diligence, the dedication, the determination of His people?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Chicago	Coffee cake	24	Servings

INGREDIENTS

2	c	Sour cream
1 1/2	c	Confectioners' sugar
1	pk	(3 oz) vanilla pudding/pie filling (not instant)
2	ts	Vanilla
3/4	c	Confectioners' sugar
1/3	c	All-purpose flour
1/4	c	Butter
3	c	All-purpose flour
1	ts	Baking powder
1	ts	Baking soda
1/4	ts	Salt
3/4	c	Butter; softened
1 1/4	c	Sugar
3		Eggs
2	ts	Vanilla
2	c	Sour cream
1	c	Confectioners' sugar
1	tb	Butter; melted
1	tb	Milk

INSTRUCTIONS

FILLING
TOPPING
CAKE
GLAZE
1. Combine all filling ingredients together in 2-quart saucepan. Cook over
medium heat, stirring occasionally until mixture comes to a boil. Continue
cooking, stirring constantly, 1 minute. Remove from heat. Cover with
plastic wrap; set aside.
2. For topping, combine 3/4 cup powdered sugar and 1/3 cup flour in medium
bowl; cut in 1/4 cup butter until crumbly. Set aside.
3. Heat oven to 350'F. Stir together flour, baking powder, baking soda and
salt for cake. Set aside. Combine butter and sugar together in larger mixer
bowl of an electric mixer. Beat at medium speed, scraping bowl often, until
creamy, about 1 minute. Add eggs and vanilla; continue beating until light
and fluffy, 1 to 2 minutes.
4. Reduce speed to low. Beat, gradually adding flour alternately with sour
cream to butter mixture, until well blended, 1 to 2 minutes. Spread batter
into greased 12- by 9-inch baking pan.
5. Spoon filling mixture over cake by tablespoons; sprinkle with topping.
Bake until toothpick inserted in center comes out clean and cake is golden
brown, 40 to 50 minutes. Cool completely. Meanwhile, stir together all
glaze ingredients in small bowl until smooth; drizzle over cooled cake.
NOTE: The cake will become very high during cooking, but will drop slightly
during cooling. Also, 2 (10- or 11-inch) springform pans can be used in
place of the 13- by 9 inch baking pan.
Source: Grand Prize Winner in the Land O'Lakes Sour Cream Quick Bread
contest and winner at the 1996 Illinois State Fair, by Jone Schumacher of
Chapin, Illinois (printed in the Chicago Tribune, February 26, 1997)
Posted to MM-Recipes Digest V4 #064 by Linda Place
<placel@worldnet.att.net> on Mar 4, 1997.

A Message from our Provider:

“Only with Jesus can you reach your full potential”