Cocoa Decadence With Raspberry Sauce

He stripped off first one robe of honor and then another until, naked, He was fastened to the cross. There He emptied His inmost self, pouring out His lifeblood, giving Himself for all of us. Finally, they laid Him in a borrowed grave. How low was our dear Redeemer brought! How then, can we be proud? Stand at the foot of the cross and count the scarlet drops by which you have been cleansed. See the thorny crown and His scourged shoulders still gushing with the crimson flow of blood. See His hands and feet given up to the rough iron, and His whole self mocked and scorned. See the bitterness, the pangs, and the throes of inward grief show themselves in His outward frame. Hear the chilling shriek, “My God, my God, why hast Thou forsaken me?” (Matthew 27:46). If you are not humbled in the presence of Jesus, you do not know Him. You were so lost that nothing could save you but the sacrifice of God’s only begotten Son. As Jesus stooped for you, bow in humility at His feet. A realization of Christ’s amazing love has a greater tendency to humble us than even a consciousness of our own guilt. Pride cannot live beneath the cross. Let us sit there and learn our lesson. Then let us rise and carry it into practice.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cakes, Low fat	12	Servings

INGREDIENTS

1	c	Cake Flour
1 1/4	c	Cocoa Powder, unsweetened
1/3	c	Applesauce, Unsweetened
1 1/3	c	Sugar
8		Egg Whites, or substitute
		at room temperature
3/4	c	Buttermilk
1 1/2	t	Vanilla Extract
1	c	Raspberries, whole fresh or
		frozen & extra for
		optional
		garnish
1/2	T	Confectioner's Sugar
1/2	T	Lemon Juice, fresh

INSTRUCTIONS

Heat oven to 350 deg. F. Spray a 9" springform pan with nonstick
cooking spray. Sift the flour and cocoa together and set aside.
Combine the applesauce and granulated sugar in a lg. bowl and beat
with electric mixer at med-high speed until blended. Turn the mixer  to
low and add the whites of 2 eggs, the buttermilk and vanilla.  Continue
to beat on low until ingredients are well mixed. Stir in the  flour
mixture until blended. Set aside.  Using clean beaters, beat the
remaining 6 whites in the mixer at  med-high until stiff peaks are
formed. Add 1/3 of the beaten egg  white to the batter and stir until
fully incorporated. Gently fold in  the remaining whites.  Pour the
batter into the pan. Place in the oven and bake until cake  is firm in
the center and has begun to pull away from the sides of  the pan, 25 -
30 min.  Transfer pan to a rack and allow to cool for at least 2 hrs.
Prepare the sauce by placing the raspberries in a food processor or
blender and pureeing them with the confectioners sugar and lemon
juice. Push the puree thru a fine mesh strainer to remove the seeds.
Cover and chill.  Remove springform and dust cake with sifted
confectioners sugar. Cut  cake into serving pieces. Spoon sauce over
each portion. Garnish with  extra raspberries, if desired.  Entered
into MasterCook II and tested for you by Reggie Dwork
reggie@netcom.com  NOTES : Cal 166.4, Fat 1.5 g, Carbs 37.4 g, Protein
5.5 g, Sodium 55  mg, Dietary Fiber 3.9 g, CFF 7.3%  Recipe by: San
Jose Mercury News  1/19/94  Posted to EAT-L Digest 22 Jan 97 by Chris &
Karen  <sanburns@M2.SPRYNET.COM> on Jan 23, 1997.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2707 Calories From Fat: 18 Total Fat: 2.1g Cholesterol: <1mg Sodium: 134.8mg Potassium: 1531.5mg Carbohydrates: 150.5g Fiber: 3.9g Sugar: 135.6g Protein: 6.3g