Name: Chocolate Fudge Cake #02
Ingredients: 3 Squares unsweetened chocolate; 2 1/4 c Sifted cake flour; 2 ts Baking soda; 1/2 ts Salt; 1/2 c Butter or margarine; 2 1/4 c Firmly packed brown sugar; 3 Eggs; 1 1/2 ts Vanilla; 1 c Dairy sour cream; 1 c Boiling water; 4 Squares unsweetened chocolate; 1/2 c Butter or margarine; 1 pk Powdered sugar; 1/2 c Milk; 2 ts Vanilla

Jonathan Edwards is described as a husband and father whose care and oversight of his family was thoroughly spiritual. He took seriously anything that troubled his children, and would save the evening hours to be spent in prayer and close fellowship with his family. Primarily concerned for the condition of their souls, Edwards taught each of his children to earnestly seek salvation, “to have God our friend, and to be united to Christ.”

Kim Kistler

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cake	12	Servings

INGREDIENTS

3		Squares unsweetened chocolate
2 1/4	c	Sifted cake flour
2	ts	Baking soda
1/2	ts	Salt
1/2	c	Butter or margarine
2 1/4	c	Firmly packed brown sugar
3		Eggs
1 1/2	ts	Vanilla
1	c	Dairy sour cream
1	c	Boiling water
4		Squares unsweetened chocolate
1/2	c	Butter or margarine
1	pk	Powdered sugar
1/2	c	Milk
2	ts	Vanilla

INSTRUCTIONS

FROSTING
Melt chocolate in small bowl over hot, not boiling, water; cool. Grease
and flour two 9x11x1/2 inch layer cake pans; tap out excess flour.
Sift together flour, baking soda and salt; set aside.
In a large bowl, beat butter until soft. Add brown sugar and eggs, beat
with a mixer at high speed until light and fluffy, 5 minutes. Beat in
vanilla and cooled, melted chocolate.
Stir in dry ingredients alternately with sour cream, beating well with a
wooden spoon after each addition until batter is smooth. Stir in the
boiling water. (Batter will be thin.) Pour at once into prepared pans.
Bake in a 350 degree oven for 35 minutes or until centers spring back when
lightly touched with fingertips.
Cool layers on a wire rack for 10 minutes; loosen around edges with a
knife or spatula; turn out onto wire racks; cool completely. Make frosting.
Put one cake layer on a serving plate; spread with about 1/4 of frosting;
add second layer; spread remaining frosting on top and sides of cake making
swirls with the spatula.
To make frosting: Combine chocolate and butter in small, heavy sauce pan;
place over low heat just to melt; remove from heat. In a medium sized bowl
combine sugar, milk and vanilla; stir until smooth. Add chocolate mixture.
Set bowl in a pan of ice and water; beat with wooden spoon until frosting
is thick enough to spread and hold its shape.
From <A Taste of Louisiana>.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“The great mystery is not unanswered prayer; it’s unfinished prayer”

It is a shame that the word “saint” has been hijacked by the Catholic Church. In the original Greek the word simply means “holy.” In Christ you are perfectly clothed with His holiness. In that sense you are a saint. That is how you are seen in the eyes of God. How many of you who profess Christ see this as your identity? You don’t if you are trying to find your acceptance from other people. You don’t if you are seeking to earn God’s favor. And you don’t if your life isn’t seen as one that is practically becoming more holy (or more “saintly”) over time. Your position is saint. You are not trying to become a saint. Your identity is Christ. It begins here and everything flows from that reality for the believer.

Randy Smith