Name: Cappuccino Bundt Cake
Ingredients: 1/3 c Light tasting olive oil; 1/2 c Chocolate ch ips; 1/2 c Chopped nuts, hazel,walnuts; 1 pk Yellow cake mix; 4 tb Instant espresso coffee; 2 ts Ground cinnamon; 3 x Large eggs; 1 1/4 c Water; Confectioner's sugar

We must ask, Do I fight merely from doctrinal faithfulness? This is like the wife who never sleeps with anybody else but never shows love to her own husband. Is that a sufficient relationship in marriage? No, ten thousand times no. Yet if I am a Christian who speaks and acts for doctrinal faithfulness but do not show love to my divine bridegroom, I am in the same place as such a wife. What God wants from us is not only doctrinal faithfulness, but our love day by day. Not in theory, mind you, but in practice.

Francis Schaeffer

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs		Cakes	10	Servings

INGREDIENTS

1/3	c	Light tasting olive oil
1/2	c	Chocolate ch ips
1/2	c	Chopped nuts, hazel,walnuts
1	pk	Yellow cake mix
4	tb	Instant espresso coffee
2	ts	Ground cinnamon
3	x	Large eggs
1 1/4	c	Water
		Confectioner's sugar

INSTRUCTIONS

Prepare a 12 cup bundt pan with olive oil, then sprinkle lightly with
flour. Preheat over to 325F.
Mix chocolate chips and nuts. Spoon evenly into bottom of prepared pan. In
a large bowl, stir espresso powder and cinnamon into cake mix, then add 1/3
cup olive oil, eggs and water. Mix slowly with elextric mixer to moisten.
Then beat at medium speed 2 minutes. Pour cake batter over topping in pan
and bake 60 minutes. Cool on rack 15 minutes, then invert pan on serving
plate and cool completely. Sprinkle with confectioner's sugar.
At serving time. slice and serve with lightly sweetened ricotta cheese,
(about 2 tsp. granulated sugar mixed into 15 oz. ricotta) and dust with
cinnamon.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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