Name: Judith Olney's Chocolate Buttermilk Cake
Ingredients: 3 c Flour; 1 1/4 c Cocoa; 1 1/2 ts Baking soda; 1 1/2 ts Baking powder; 1 1/2 ts Ground cinnamon; 2 1/4 c Buttermilk; 1 1/2 c Thick sour cream; 1 1/2 tb Instant coffee crystals; 2 c Sweet butter; 2 1/4 c Sugar; 2 1/4 c 10x powdered sugar; 3 Eggs; 2 1/4 c Heavy cream

Some would suggest that Jesus was “seeker sensitive” in that He worked His miracles in order to attract large crowds to which He could share the gospel. But in several passages it is plain this is not His motive: Mark 5:43; 7:36; 8:26, 30; and Luke 4:9-12 (and these are by no means exhaustive). Clearly, Christ did not intend these miraculous works for public exploitation. There is little to indicate Christ worked miracles in order to draw a crowd. He was opposed to selling the gospel by appealing to their love for the sensational. (See Jn. 2:23-25)… He sharply rebuked the five thousand for seeking Him for merely physical satisfaction. Jesus did not teach us to draw people to Him by appealing to their senses. Instead He claimed full responsibility for drawing all to Himself by way of the cross (Jn. 12:32); therefore, exalting Christ, "and Him crucified," is to be the primary object in worship, as well as evangelism. (See Rev. 5:8.)

Bill Izard

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Cakes, Desserts, Chocolate	8	Servings

INGREDIENTS

3	c	Flour
1 1/4	c	Cocoa
1 1/2	ts	Baking soda
1 1/2	ts	Baking powder
1 1/2	ts	Ground cinnamon
2 1/4	c	Buttermilk
1 1/2	c	Thick sour cream
1 1/2	tb	Instant coffee crystals
2	c	Sweet butter
2 1/4	c	Sugar
2 1/4	c	10x powdered sugar
3		Eggs
2 1/4	c	Heavy cream

INSTRUCTIONS

I.  THE CAKE:
1. Preheat oven to 350 degrees F.  Grease 3 round, 9" cake pans. Line
bottoms with greased wax paper.
2. Sift together flour, 3/4 c cocoa, baking soda, baking powder and
cinnamon. Mix in buttermilk and coffee (dissolve coffee in an equal amount
of hot water first.)
3. Cream 1 1/2 c butter with the sugar until light and fluffy. Add the
eggs one at a time until thick. Beating on low speed, slowly mix in
buttermilk mixture. Beat 'til well blended. Bake about 35 minutes, or until
a straw comes out clean.
4. Remove to racks to cool.  After they are cooled, put in 'fridge'.
After 1 hour in 'fridge', split each in half (see note at bottom.) Wrap
each layer in wax paper or plastic wrap, and freeze immediately. II. SOUR
  CREAM FILLING:
1. Beat 3/4 c heavy cream, gradually adding 3/4 c 10x sugar until
stiff.
2. Gently fold in 3/4 c sour cream.  Set aside in 'fridge' (covered.)
III. CHOCOLATE SOUR CREAM FROSTING:
1. Melt remaining (1/2 c) butter.  Add 1/2 c 10x sugar and remaining
(1/2 c) cocoa.  Stir with a wire whisk over low heat until smooth; cool.
2. Beat remaining (1 1/2 c) heavy cream; add remaining (1 1/2 c) 10x
sugar until soft peaks form. Add cooled chocolate mixture; beat until
stiff.  Fold in remaining (3/4 c) sour cream. IV. CONSTRUCTION:
1. Build layers from the bottom up as follows:
2. Cake, 1/3 the filling, cake, 2/3 c frosting.
3. Repeat above twice, for total of six layers.
4. Put remaining frosting on sides.
5. Chill two hours before serving.
Note: The cakes must be well-chilled before assembly, or they will
disintegrate under their own weight during assembly. If the cake tops rose
during baking, the layers will not stack well. You will need to slice the
excess off *after* chilling, but *before* splitting into layers.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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