Name: Cocoa Bundt Cake
Ingredients: 1 2/3 c All-purpose flour; 1 1/2 c Sugar; 1/2 c Hershey cocoa; 1 1/2 ts Baking soda; 1/2 ts Baking powder; 1 ts Salt; 2 Eggs; 1/2 c Shortening; 1 1/3 c Buttermilk or sour milk *; 1 ts Vanilla; Chocolate glaze (recipe foll ws)

Work is so foundational to our makeup that it is one of the few things we can take in significant doses without harm. Indeed, the Bible does not say we should work one day and rest six, or that work and rest should be balanced evenly - but directs us to the opposite ration. Leisure and pleasure are great goods, but we can only take so much of them. If you ask people in nursing homes or hospitals how they are doing, you will often heart that their main regret is that they wish they had something to do, some way to be useful to others.

Tim Keller

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cakes	12	Servings

INGREDIENTS

1 2/3	c	All-purpose flour
1 1/2	c	Sugar
1/2	c	Hershey cocoa
1 1/2	ts	Baking soda
1/2	ts	Baking powder
1	ts	Salt
2		Eggs
1/2	c	Shortening
1 1/3	c	Buttermilk or sour milk *
1	ts	Vanilla
		Chocolate glaze (recipe foll ws)

INSTRUCTIONS

Heat oven to 350 degrees. Generously grease and flour
12 cup Bundt pan. In large mixer bowl, blend flour,
sugar, cocoa, baking soda, baking powder and salt; add
remaining ingredients except Chocolate Glaze. Beat on
low speed 1 minute, scraping bowl constantly. Beat on
high speed 3 minutes, scraping bowl occasionally. Pour
into prepared pan. Bake 50 to 55 minutes or until
wooden toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pan to wire rack. Cool
completely. Drizzle with Chocolate Glaze. * To sour
milk: Use 1 1/2 tbsp vinegar plus milk to equal 1 1/2
cups
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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