Name: Pennsylvania Dutch Cake
Ingredients: ---Pennsylvania Dutch Chocolate---; 1/4 lb Butter; 4 Squares semisweet chocolate; 1 c Boiling water; 3/4 c Buttermilk; 1 1/2 ts Baking soda; 2 c All-purpose flour; 2 c Sugar; 2 Eggs; 1/2 ts Salt; 1 tb Vanilla extract -Cream Cheese Frosting---; 1 pk (8 oz) cream cheese; softened; 3 tb Butter; 1 Box 10X sugar (powdered sugar); 1 ts Vanilla extract; tb Milk

To be Spirit-filled means to be controlled by the Holy Spirit. While we are yet in this life we may do things that grieve the Spirit. We may assert our own authority. At such times we are not Spirit-filled; we are self-propelled. But God will not leave us in this state. We are to be spiritual Christians. God is determined about that! And He has His means! By whatever measures are necessary, He forces our hands from the throttles of our lives. He re-asserts control. Once more we are Spirit-filled. We are characteristically Spirit-filled, or we are not Christians at all.

Tom Wells

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Dutch	Cakes	1	Servings

INGREDIENTS

		—Pennsylvania Dutch Chocolate—
1/4	lb	Butter
4		Squares semisweet chocolate
1	c	Boiling water
3/4	c	Buttermilk
1 1/2	ts	Baking soda
2	c	All-purpose flour
2	c	Sugar
2		Eggs
1/2	ts	Salt
1	tb	Vanilla extract -Cream Cheese Frosting—
1	pk	(8 oz) cream cheese; softened
3	tb	Butter
1		Box 10X sugar (powdered sugar)
1	ts	Vanilla extract
	tb	Milk

INSTRUCTIONS

For the Chocolate: Combine and boil until thick the butter, chocolate and
boiling water. Stirring constantly. Set aside and allow to cool while you
mix the other ingredients. In a cup combine the buttermilk and baking soda,
set aside. Stir together flour, sugar and salt. Make a well in the center
and add chocolate. Mix well and then add the eggs. When the eggs are
blended completely then add the buttermilk. Add vanilla last. Grease and
flour pans - - you can use 2, 9" cake pans or one 9x12" pan. Bake in a 350F
oven 25-30 minutes for 9" pans or 40 minutes for the 9x12" pan. For the
Frosting: Cream butter and cream cheese until smooth. Gradually add
powdered sugar. Add vanilla. Add milk as needed to make the frosting
spreadable and smooth.
Recipe by: Homemade Good News (Vol 2 No 12) Posted to Bakery-Shoppe Digest
V1 #195 by Sean Coate <swcoate@peganet.com> on Aug 18, 1997

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