Name: Semi-Sweet Chocolate Cake
Ingredients: 9 oz Semisweet chocolate pieces; melted; 2 3/4 c Sifted cake flour; 1 tb Baking powder; 1/2 ts Baking soda; 1/2 ts Salt; 3/4 c Vegatable or all-purpose shortening; 1 ts Vanilla; 1 c Sugar; 4 Eggs; well beaten; 2/3 c Water

The evil in our desires often lies not in what we want but in the fact that we want it too much. Natural affections (for any good thing) become inordinate, ruling cravings. We are meant to be ruled by godly passions and desires. Natural desires for good things are meant to exist subordinate to our desire to please the Giver of gifts. Grasping that the evil lies in the ruling status of the desire, not the object, is frequently a turning point in self-understanding, in seeing the need for Christ’s mercies, and in changing.

David Powlison

CATEGORY	CUISINE	TAG	YIELD
Eggs	Chicago		1	Servings

INGREDIENTS

9	oz	Semisweet chocolate pieces; melted
2 3/4	c	Sifted cake flour
1	tb	Baking powder
1/2	ts	Baking soda
1/2	ts	Salt
3/4	c	Vegatable or all-purpose shortening
1	ts	Vanilla
1	c	Sugar
4		Eggs; well beaten
2/3	c	Water

INSTRUCTIONS

Prepare 2 9-inch round cake pans; grease bottom of pan only; line with
waxed paper cut to fit bottom; grease waxed paper.
Melt chocolate; set aside to cool.
Sift together: cake flour, baking powder, baking soda and salt; set aside.
Cream together: shortening, and vanilla, until shortening is softened. Add
sugar gradually, creaming until fluffy. Add eggs, one at a time beating
thoroughly after each addition. Stir in cooled chocolate.
Add water and dry ingredients in fourths, to creamed mixture. After each
addition, beat only until smooth. Do not overbeat.
Bake at 325 for 30 to 35 minutes or until cake tests done. Cool and remove
from pans.
Recipe by: CHICAGO CULINARY ARTS INSTITUTE 1950
Posted to recipelu-digest Volume 01 Number 581 by ctlindab@mail1.nai.net on
Jan 23, 1998

A Message from our Provider:

“It will work out perfectly – if you let Jesus take control”