Name: Egyptian Chocolate Cake
Ingredients: 1 3/4 c Flour; Unbleached, Sifted; 2 ts Baking Powder; 1 ts Cinnamon; Ground; 1/8 ts Cloves; Ground; 4 oz Semisweet Chocolate; 1/2 c ; Brewed Strong Coffee; 1/2 c Butter Or Regular Margarine; 1 c Sugar; 2 Eggs; Large; 1 ts Vanilla Extract; 1/2 c Milk; 2 c Heavy Whipping Cream; 1/4 c Sugar; 2 ts Vanilla Extract; 1/2 ts Cinnamon; Ground

Joy is not just the spin-off of obedience to God, but part of obedience. It seems as though people are willing to let joy be a byproduct of our relationship to God, but not an essential part of it. People are uncomfortable saying that we are duty-bound to pursue joy. They say things like, 'Don't pursue joy, pursue obedience.' But Christian Hedonism responds, 'That's like saying, ';Don't eat apples; eat fruit.'' Because joy is an act of obedience. We are commanded to rejoice in God. If obedience is doing what God commands, then joy is not merely the spin-off of obedience, it is obedience. The Bible tells us over and over to pursue our joy (Psm. 32:11; 37:4; 67:4; Lk. 10:20; Phil. 4:4).

John Piper

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Egyptian	Chocolate, Cakes, Desserts	12	Servings

INGREDIENTS

1 3/4	c	Flour; Unbleached, Sifted
2	ts	Baking Powder
1	ts	Cinnamon; Ground
1/8	ts	Cloves; Ground
4	oz	Semisweet Chocolate
1/2	c	; Brewed Strong Coffee
1/2	c	Butter Or Regular Margarine
1	c	Sugar
2		Eggs; Large
1	ts	Vanilla Extract
1/2	c	Milk
2	c	Heavy Whipping Cream
1/4	c	Sugar
2	ts	Vanilla Extract
1/2	ts	Cinnamon; Ground

INSTRUCTIONS

CINNAMON WHIPPED CREAM
Sift the flour, baking powder, cinnamon and cloves together; set aside.
Combine chocolate and coffee in small saucepan. Cook over low heat until
the chocolate is melted, stirring constantly. Remove from heat and cool to
room temperature.  Cream the butter and sugar together in a mixing bowl,
until they are light and fluffy. Use an electric mixer set on medium speed.
Add eggs, one at a time, beating well after each addition. Beat in vanilla
and chocolate mixture. Add dry ingredients alternately with milk to the
creamed mixture, beating well after each addition. Pour batter into 2
greased and waxed paper-lined 8-inch cake pans. Bake in a preheated 350
degree F. oven for 30 minutes or until cake tests done. Cool in pans on
racks for 10 minutes.  Remove from pans; cool completely on racks. To
assemble the cake, place one cake layer on serving plate. Spread with
Cinnamon Whipped Cream. Top with second cake layer. Frost sides and top
with remaining Cinnamon Whipped Cream. Refrigerate until serving time.
CINNAMON WHIPPED CREAM: Chill large mixing bowl and beaters. Combine cream,
sugar, vanilla, and cinnamon and beat with an electric mixer set at high
speed until soft peaks form and mixture is thick enough to spread. DO NOT
overbeat or you will have butter instead of whipped cream. NOTE: The
original recipe came from a GI who found it in Egypt when he was stationed
there.  Hence the name. The whipped cream frosting was added later but
really adds to the recipe.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”