Name: Coffee Angel Food Cake
Ingredients: 1 tb Instant coffee granules; 1 tb Water; 14 1/2 oz Angel food cake mix; (1 box); 1 ts Almond extract; 1 ts Vanilla extract; 2 tb Instant coffee granules; 1 tb Water; 6 tb Stick margarine; softened; 1 lb Powdered sugar; (1 box); 3 tb Skim milk

The doctrine of concurrence affirms that God directs, and works through, the distinctive properties of each created thing, so that these things themselves bring about the results that we see. In this way it is possible to affirm that in one sense events are fully (100 percent) caused by God and fully (100 percent) caused by the creature as well. However, divine and creaturely causes work in different ways. The divine cause of each event works as an invisible, behind-the-scenes, directing cause and therefore could be called the 'primary cause' that plans and initiates everything that happens. But the created thing brings about actions in ways consistent with the creature’s own properties [which God unchangeably gave and sustains], ways that can often be described by us or by professional scientists who carefully observe the processes. These creaturely factors and properties can therefore be called the 'secondary' causes of everything that happens, even though they are the causes that are evident to us by observation (Wayne Grudem and Jeff Purswell).

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CATEGORY	CUISINE	TAG	YIELD
Dairy		Desserts	12	Servings

INGREDIENTS

1	tb	Instant coffee granules
1	tb	Water
14 1/2	oz	Angel food cake mix; (1 box)
1	ts	Almond extract
1	ts	Vanilla extract
2	tb	Instant coffee granules
1	tb	Water
6	tb	Stick margarine; softened
1	lb	Powdered sugar; (1 box)
3	tb	Skim milk

INSTRUCTIONS

Combine 1 tablespoon coffee granules and 1 tablespoon water in a small
bowl; stir well, and set aside.
Prepare angel food cake batter according to package directions.
Fold in coffee mixture and extracts. Spoon batter into an ungreased 10-inch
tube pan, spreading evenly. Break large air pockets by cutting through
batter with a knife.
Bake at 375 degrees for 30 minutes or until cake springs back when lightly
touched. Invert pan, and let cool for 40 minutes. Loosen cake from sides of
pan, using a narrow metal spatula. Invert cake onto a serving plate; set
aside.
Combine 2 tablespoons coffee granules and 1 tablespoon water in a small
bowl; stir well, and set aside.
Cream margarine at high speed of a mixer. Add coffee mixture; beat well.
Gradually add powdered sugar, beating at medium speed until well blended.
Add milk; beat well. Yield: 12 servings (serving size: 1 slice).
NOTES : Spread frosting over top and sides of cake. Store loosely covered
in refrigerator.
Recipe by: Cooking Light, March 1995, page 104
Posted to TNT Recipes Digest by louiseh <louiseh@earthlink.net> on Apr 30,
1998

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