Name: Elegant Chocolate Log
Ingredients: 1 1/4 c Sifted confectioners sugar; 1/4 c Plus 1 tb sifted flour; 1/2 ts Salt; 5 tb Baking cocoa; 6 Eggs, separated; 1/4 ts Cream of tartar; 1 1/4 ts Vanilla; 1 tb Water; 1 c Heavy cream; 2 tb Sugar; 12 Marshmallows, cut up; 1 oz Unsweetened chocolate, melted and cooled; 2 c Sifted confectioners sugar; Light cream; 1/4 c Chopped pecans

Is it possible that the biblical texts were ignorant about homosexual orientation and were thus prohibiting only “unnatural” homosexual practice by participants of heterosexual orientation? This would suggest that the practicing homosexuals in the Bible were involved in homosexuality against their natural inclinations. Yet the nature of sin is that people sin because they want to sin (James 1:13-15). It comes from our desires. No one is dragged into sin kicking and screaming. Homosexuality existed in biblical times because people enjoyed it; they were drawn to it by their own hearts (Mark 7:21-23). An artificial distinction between (sinful) homosexual practice and (justifiable) homosexual orientation contradicts the Scripture’s constant connection of desire, orientation and deed. If the deed was prohibited in Scripture, the desire was too.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Candies, Chocolate	1	Servings

INGREDIENTS

1 1/4	c	Sifted confectioners sugar
1/4	c	Plus 1 tb sifted flour
1/2	ts	Salt
5	tb	Baking cocoa
6		Eggs, separated
1/4	ts	Cream of tartar
1 1/4	ts	Vanilla
1	tb	Water
1	c	Heavy cream
2	tb	Sugar
12		Marshmallows, cut up
1	oz	Unsweetened chocolate, melted and cooled
2	c	Sifted confectioners sugar
		Light cream
1/4	c	Chopped pecans

INSTRUCTIONS

Sift together 1-1/4 cup confectioners sugar, flour, salt and cocoa 3 times.
Set aside.  Beat egg whites with cream of tartar in bowl until stiff peaks
form, using electric mixer at high speed. Set aside. Beat egg yolks in
another bowl until thick and lemon colored, using electric mixer at high
speed. Beat in vanilaa and water. Blend in dry ingredients, beating well.
Fold in beaten egg whites. Spread batter in greased and waxed paper lined
15x10x1 inch jelly roll pan. Bake in 375 oven 15-20 minutes or until cake
tests done. Meanwhile, lightly dust a clean dish towel with confectioners
sugar. Loosen cake around edges with spatula and invert cake on towel. Lift
off pan and carefully peel off paper. With a sharp knife, cut off crisp
edges. Roll up cake gently, from narrow end, by folding edge of cake over
and then tucking it in towel. Continue rolling cake, using towel as aid.
Let cake cool in towel on rack. Whip heavy cream in bowl until thickened,
using electric mixer at high speed. Add sugar, beating until soft peaks
form. Fold in marshmallows. Unroll cake. Spread with cream mixture. Reroll
(without towel)  Combine cooled chocolate and 2 cups confectioners sugar in
bolw.  Add enough light cream to make a frosting of spreading consistency.
Spread over cake roll. Sprinkle with pecans. Refrigerate until serving
time.  Makes 10 servings. Origin: Farm Journal's Choice Chocolate Recipes
Shared by: Sharon Stevens
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Hopelessness has surprised me with patience. #Margaret J. Wheatley”