Name: Chocolate Sour Cream Fudge Cake
Ingredients: 2 c All-purpose flour; 2 ts Baking soda; 1/2 ts Salt; 1/2 c Unsalted butter; soften; 2 1/4 c Brown sugar, packed; 3 Eggs; 4 oz Bitter chocolate melted and cooled; 1 1/2 ts Pure vanilla; 1 c Sour cream; 1 c Coffee prepared very strong

Propitiation addresses the wrath of God. It is the work of Christ saving us from God’s wrath by absorbing it in His own person as our substitute. Expiation, which basically means “removal,” accompanies propitiation and speaks of the work of Christ in removing or putting away our sin. Such is the symbolism of the two goats used on the Day of Atonement. The first goat represented Christ’s work of propitiation as it was killed and its blood sprinkled on the mercy seat. The second goat represented Christ’s work of expiation in removing or blotting out the sins that were against us. The object of propitiation is the wrath of God. The object of expiation is the sin, which must be removed from His presence.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cakes	10	Servings

INGREDIENTS

2	c	All-purpose flour
2	ts	Baking soda
1/2	ts	Salt
1/2	c	Unsalted butter; soften
2 1/4	c	Brown sugar, packed
3		Eggs
4	oz	Bitter chocolate melted and cooled
1 1/2	ts	Pure vanilla
1	c	Sour cream
1	c	Coffee prepared very strong

INSTRUCTIONS

This rich cake is from Mendocino's CAFE BEAUJOLAIS. Chef Margaret Fox makes
it for birthdays, and those adventuresome couples who want a chocolate
wedding cake. It is usually served with Creme Fraiche Chocolate Frosting
(recipe on separate post).
Sift together flour, baking soda and salt.  Beat butter, sugar and eggs
for 5 minutes in the bowl of an electric mixer until very light and fluffy.
Beat in chocolate and vanilla. Stir in about 1/3 of the dry ingredients,
half the sour cream, another 1/3 of the dry ingredients, the rest of the
sour cream, and finally the remainder of the dry ingredients. Stir JUST
until mixed.
Stir in hot coffee, and pour into two 9 inch square pans greased and
lined with waxed paper.  Strike each pan on the edge of the counter or drop
several times onto the floor from a height of 6 inches to release air
bubbles.  Bake at 350 degrees for 35 minutes. Cool pans on a wire rack for
15 minutes. Run a knife around the edge, turn out, and cool completely.
Sharron Solomon
Posted to EAT-L Digest 17 Sep 96
Date:    Wed, 18 Sep 1996 05:20:25 -0500
From:    LD Goss <ldgoss@METRONET.COM>

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