Name: Cocoa Oatmeal Cake
Ingredients: 1 1/4 c Boiling water; 1 1/2 c Quick cooking rolled oats; 1 1/2 c All purpose or unbleached flour; 2 tb Cocoa; 1 ts Baking soda; 1 ts Baking powder; 1 ts Cinnamon; 1 ds Salt; 1/2 c Margarine or butter; softened; 1 c Firmly packed brown sugar; 1/2 c Sugar; 2 Eggs; 1/2 c Raisins; 2 tb Margarine or butter; softened; 3/4 c Firmly packed brown sugar; 2 tb Milk; 1 c Crisp rice cereal

Take care never to impute the vain imaginings of your fancy to Him [the Holy Spirit]. I have seen the Spirit of God shamefully dishonored by persons – I hope they were insane – who have said that they have had this and that revealed to them. There has not for some years passed over my head a single week in which I have not been pestered with the revelations of hypocrites or maniacs. Semi-lunatics are very fond of coming with messages from the Lord to me, and it may spare them some trouble if I tell them once for all that I will have none of their stupid messages… Never dream that events are revealed to you by heaven, or you may come to be like those idiots who dare impute their blatant follies to the Holy Ghost. If you feel your tongue itch to talk nonsense, trace it to the devil, not to the Spirit of God. Whatever is to be revealed by the Spirit to any of us is in the Word of God already – He adds nothing to the Bible, and never will. Let persons who have revelations of this, that, and the other, go to bed and wake up in their senses. I only wish they would follow the advice and no longer insult the Holy Ghost by laying their nonsense at His door.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			1	Servings

INGREDIENTS

1 1/4	c	Boiling water
1 1/2	c	Quick cooking rolled oats
1 1/2	c	All purpose or unbleached flour
2	tb	Cocoa
1	ts	Baking soda
1	ts	Baking powder
1	ts	Cinnamon
1	ds	Salt
1/2	c	Margarine or butter; softened
1	c	Firmly packed brown sugar
1/2	c	Sugar
2		Eggs
1/2	c	Raisins
2	tb	Margarine or butter; softened
3/4	c	Firmly packed brown sugar
2	tb	Milk
1	c	Crisp rice cereal

INSTRUCTIONS

CAKE
TOPPING
Heat oven to 350F. Grease and flour 13 x 9-inch pan. In medium bowl,
combine boiling water and rolled oats; let stand 20 minutes. Lightly spoon
flour into measuring cup; level off. In medium bowl, combine flour, cocoa,
baking soda, baking powder, cinnamon and salt. In large bowl, combine
margarine, brown sugar, sugar and eggs; beat until creamy. Add oat mixture
and flour mixture; mix well. Stir in raisins. Spread in prepared pan. Bake
at 350 for 30 to 35 minutes or until toothpick inserted in center comes out
clean.
In small bowl, combine topping ingredients; blend well. Spoon evenly over
hot cake. Broil 6 to 8 inches from heat for 1 to 2 minutes or until topping
is bubbly. Remove from oven; if necessary, spread topping to cover top of
cake. Cool completely.
Both of these recipes are from the book "Carefree Cooking" by Pillsbury.
Posted to recipelu-digest by "Sarah Navarro" <sarahn@lightspeed.net> on Feb
16, 1998

A Message from our Provider:

“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”