Name: No-Fat Marvel Chocolate Cake
Ingredients: 2 c Flour; 1 c Cocoa; 2 c Sugar; 2 ts Baking soda; 1 ts Baking powder; 1/4 ts Salt; 2/3 c Orange juice blended with 1/3 cup water; 10 oz Baby prunes or other fruit puree; 2 ts Vanilla; 4 Egg whites; 1 c Strong coffee; 2 c Confectioner sugar; 6 tb Cocoa; 1 ts Vanilla; 1 ds Salt

From the Book of Acts, we can conclude the following: One, with prayer and in dependence on the Holy Spirit we need to verbally share the Gospel living lives that make the message attractive. Two, we can point people to Christ though the Bible, creation, conscience and personal testimony. Three, we must share Christ and when we do, we must include His work on the cross and resurrection. And four we call people to receive salvation in Christ through their faith and repentance. We share and trust the Lord to open hearts. And when people are truly saved, their lives will testify to the fact as they are filled with the fruit of the Spirt and desire to obey the Lord, seen initially in water baptism. Then they join a local church and participate in the Great Commission, proclaiming the Gospel to others.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Fruits, Eggs	Jewish		1	Servings

INGREDIENTS

2	c	Flour
1	c	Cocoa
2	c	Sugar
2	ts	Baking soda
1	ts	Baking powder
1/4	ts	Salt
2/3	c	Orange juice blended with 1/3 cup water
10	oz	Baby prunes or other fruit puree
2	ts	Vanilla
4		Egg whites
1	c	Strong coffee
2	c	Confectioner sugar
6	tb	Cocoa
1	ts	Vanilla
1	ds	Salt

INSTRUCTIONS

FROSTING
Source: "Ladies in the Kitchen" compiled by The Ladies Auxillary of the
Margolin Hebrew Academy and Feinstein Yeshiva of the South (revision of
earlier edition) Recipe by: Evelyn Graber
Yield: (1) 9- inch layer or (1) 13 x 9- inch cake
Combine dry ingredients in a large bowl. Combine liquid ingredients in a
quart measuring cup or bowl. Pour liquid into dry ingredients, mixing well.
Pour batter into two 9- inch cake pans sprayed with vegetable spray and
bake at 350 degrees F for 30 to 35 minutes (or one 9 x 13- inch pan for 45
to 50 minutes) Cool 10 minutes. Turn out of pans and cool. Frost.
For Frosting: blend confectioner's sugar, cocoa, vanilla and salt. Add
brewed coffee slowly until icing is spreading consistency. Refrigerate cake
after frosting to keep it from running.
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Sep 17,
1998, converted by MM_Buster v2.0l.

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