Name: White Chocolate Raspberry Cake
Ingredients: 1/4 lb White chocolate; 6 tb Unsalted butter; 6 Eggs; 2 tb Sugar; 1/4 c All-purpose flour; 2 pt Raspberries

Though judgment applies in all these cases, it’s one thing for people with very little knowledge of Jesus to reject the Savior. it’s quite another for people that grow up in Christian family and are heavily exposed to the truth. It’s even quite another for someone to profess faith in Christ, appear to walk with Jesus and then give the Lord a vote of no confidence. And it’s even quite another to do all the above and then intentionally lead other Christians astray by false teaching (see Heb. 6:4-6, 10:26-27; 2 Pet. 2: 20-22).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs		Cakes, Desserts	10	Servings

INGREDIENTS

1/4	lb	White chocolate
6	tb	Unsalted butter
6		Eggs
2	tb	Sugar
1/4	c	All-purpose flour
2	pt	Raspberries

INSTRUCTIONS

PREHEAT OVEN TO 325F. Melt the chocolate in the top of a double boiler. Cut
the butter into tablespoon pieces, place in the bowl of a mixer and mix
until smooth. Slowly add the melted chocolate until incorporated. Add the
eggs, one at a time, as each one is absorbed. Add the sugar, then the
flour. Lightly grease a 9-by-11-inch baking pan. Pour in the batter and
smooth the top. Place in the oven and bake for 25 to 30 minutes. When the
cake is cooked, remove from the oven and let cool before removing from the
baking pan. To serve, cut the cake into individual portions and top with
fresh raspberries. Accompany with whipped cream or raspberry sauce, if
desired.

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