Name: Chocolate Orange Cake Cake
Ingredients: 6 oz Soft Margarine; 6 oz Caster Sugar; 3 Eggs, Beaten; 6 oz Self-Raising Flour; Grated Rind and juice of 1 lemon; 4 oz Plain chocolate, broken into pieces; 4 tb Apricot Jam; 2 ts Vegetable Oil; 1 oz Caster Sugar

Our Western worldview gets involved here once again. We have a strong tendency to want to analyze everything and place the parts in neat, mutually exclusive categories. So we ask questions like, How do I know whether it is the world, the flesh, or the devil? My response is that most situations will involve some of each element to some extent… (They) are treated as working together so closely that you cannot talk about one without talking about the other. The flesh is the earthly qualities about which enable us to respond to the temptation. The world is the milieu in which we live and which is under the control of 'the ruler of the kingdom of the air.' Satan and his demons know what fleshly parts of us are especially vulnerable, and they use the stimuli of the world around us to arouse sinful thought in us. The Devil would be a fool not to try to take advantage of the world and the flesh in his aim to destroy us.

Timothy Warner

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables		Cakes	12	Servings

INGREDIENTS

6	oz	Soft Margarine
6	oz	Caster Sugar
3		Eggs, Beaten
6	oz	Self-Raising Flour
		Grated Rind and juice of 1 lemon
4	oz	Plain chocolate, broken into pieces
4	tb	Apricot Jam
2	ts	Vegetable Oil
1	oz	Caster Sugar

INSTRUCTIONS

FOR THE CAKE
FOR THE DECORATION
Preheat oven to 180C,350F,Gas Mark 4. Grease and line base of two 8-inch
sandwich tins.
Put margarine, caster sugar, eggs and self-raising flour in a bowl. Combine
ingredients, then beat well until mixture is light in colour and texture.
Stir in orange rind and half of the juice.
Divide cake mixture between prepared tins. Spread to sides and bake in
preheated oven for 25-30 minutes until well risen, golden brown and
shrinking away from the sides of the tins. Transfer to a wire tray and
leave to cool.
Remove greaseproof paper and sandwich cakes together with apricot jam,
place on a serving plate. Put 2 tablespoons water in a pan with chocolate,
vegetable oil and caster sugar. Over a low heat, gently melt ingredients,
stirring occasionally until blended. Do not allow mixture to boil.
Leave icing to cool and thicken slightly, then pour over cake and, using a
palette knife, guide it over the edges so it dribbles down the sides. Leave
to set slightly.
Source: CHAT Magazine
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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