Name: Mahogany Cake
Ingredients: 1 1/2 c Sugar; 1 c Butter or butter substitute; 1 ts Baking soda; 1/2 c Cocoa; 1/4 ts Salt; 3 Eggs; 1 c Sour milk; 2 c Cake flour; 1/2 c Chopped raisins; 1/2 c Chopped nuts

You see, the standards you set for yourself and your ministry are directly related to your view of God. If you are feeding your soul everyday on the grace and glory of God, if you are in worshipful awe of His wisdom and power, if you are spiritually stunned by His faithfulness and love, and if you are daily motivated by His presence and promises, then you want to do everything you can to capture and display that glory to the people God has placed in your care. It is your job as a pastor to pass this glory down to another generation, and it is impossible for you to do that if you are not being awestricken by God’s glory yourself.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains		Cakes, 1941	6	Servings

INGREDIENTS

1 1/2	c	Sugar
1	c	Butter or butter substitute
1	ts	Baking soda
1/2	c	Cocoa
1/4	ts	Salt
3		Eggs
1	c	Sour milk
2	c	Cake flour
1/2	c	Chopped raisins
1/2	c	Chopped nuts

INSTRUCTIONS

Cream sugar and butter.  Add egg yolks.  Beat thoroughly. Sift flour,
measure, and sift with baking soda and salt. Combine sifted dry ingredients
and 1/2 cup sour milk with first mixture. Combine 1/2 cup sour milk with
cocoa and heat over hot water until cocoa is melted. Cool. Add to cake
batter.  Add raisins, which have been dredged in 2 tablespoons of the
flour, and nuts. Mix thoroughly. Fold in stiffly beaten egg whites. Pour
into well-oiled layer cake pans. Bake in moderate oven (375 F) about 25
minutes.  Ice with mahogany icing. Mrs. R.B. Bumgartner, Adona, AR.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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