Killer Fudge Cake – We Love God!

I still can hardly believe it. I, with shriveled, bent fingers, atrophied muscles, gnarled knees, and no feeling from the shoulders down, will one day have a new body, light, bright, and clothed in righteousness—powerful and dazzling. Can you imagine the hope this gives someone spinal-cord injured like me? Or someone who is cerebral palsied, brain-injured, or who has multiple sclerosis? Imagine the hope this gives someone who is manic-depressive. No other religion, no other philosophy promises new bodies, hearts, and minds. Only in the Gospel of Christ do hurting people find such incredible hope.

Joni Eareckson Tada

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains		Burt, Wolf	1	Servings

INGREDIENTS

6	oz	Unsalted butter, 1 1/2
		sticks
6	oz	Unsweetened baker's
		chocolate
6		Eggs
3	c	Sugar
1/2	t	Salt
1	T	Vanilla extract
1 1/2	c	All-purpose flour
1 1/2	c	Sugar
2	T	Instant coffee
1	c	Heavy cream
5	oz	Unsweetened baker's
		chocolate
4	oz	Unsalted butter
1	T	Vanilla extract
		Chopped toasted pecans or
		walnuts for
		decoration

INSTRUCTIONS

TO MAKE THE CAKE: In the top of a double boiler, over hot water, melt
6 ounces of the butter with the 6 ounces of unsweetened chocolate.
When this is melted, remove it from the heat and transfer the mixture
to a mixing bowl to cool to room temperature. While the chocolate and
butter are cooling, lightly butter the bottoms of two 9-inch round
cake pans and line the bottoms with parchment baking paper.  Preheat
the oven to 350Â° F. When the chocolate is cool, add the eggs,  sugar,
salt and vanilla and whisk together until well combined. Stir  in the
flour and pour the batter into the prepared baking pans and  bake for
35 minutes or until a toothpick, when inserted in the  middle, comes
out clean. Remove the cakes from the oven and cool them  in the pans
for 30 minutes. With a knife, loosen the edges of each of  the cakes
from the pans and turn them out onto a cake rack to cool  completely.
TO MAKE THE ICING: While the cakes are baking, prepare the icing. In a
small saucepan combine the sugar, instant coffee and heavy cream.
Bring this to a boil, and boil gently for 6 minutes. Remove from the
heat and add the unsweetened chocolate. After the chocolate has
melted, add the butter and vanilla and cool to room temperature.  TO
PUT THE CAKE TOGETHER: Set one of the cakes top side up on a plate  and
cover with a bit of icing. Set the second layer upside down so  the
bottom is facing up and ice the top and sides. Pat the chopped  nuts
onto the sides of the cake and center some in the middle of the  top
layer. Refrigerate the remaining icing until firm. Transfer the  icing
to a piping bag fitted with a rosette tip and pipe rosettes  around the
edges. Store the cake in the refrigerator, but bring it  back to room
temperature before serving.  Converted by MC_Buster.  Per serving: 7488
Calories (kcal); 346g Total Fat; (41% calories from  fat); 60g Protein;
1060g Carbohydrate; 2069mg Cholesterol; 1533mg  Sodium Food Exchanges:
9 1/2 Grain(Starch); 4 1/2 Lean Meat; 0  Vegetable; 0 Fruit; 66 Fat; 60
1/2 Other Carbohydrates  Converted by MM_Buster v2.0n.

A Message from our Provider:

“The great mystery is not unanswered prayer; it’s unfinished prayer”