I was at a potluck dinner and amidst the fried chicken, hot dishes, cold salads, and desserts was a small dish of something grayish, sort of gravy-like, and completely unidentifiable. At the end of the evening as I was helping clean up, there among the empty platters was that lone little bowl completely untouched.
It was probably was just as nutritious as anything else on the table, but no one wanted to test it out when there were so many other choices. For all I know, I may have missed out on the best dish there because of its appearance.
As I reflected on this, I wondered? In the “potluck of life” as I meet the people God brings my way, does my faith and profession in Jesus look appealing to others? Do I proclaim a life in Christ that looks like fried chicken to a starving soul….or have I allowed bitterness, anxieties, circumstances to steal my joy, so that to those to whom I am called to share the ‘Bread of Life’, look at me and see something grayish and unappealing-like the dish I just mentioned.
I want the joy of Christ to reflect through me! I want to rise above my circumstances, rest confidently in Jesus for help and comfort, and share the glorious salvation message that Jesus saved me from an eternity in Hell for a new life here on Earth for a time, and forever with Him in Glory.
BLACK FOREST CAKE
1/2 c. margarine 1/2 tsp. salt
1-1/4 c. sugar 1 c. water
2 eggs 1 tsp. almond extract
2 c. sifted cake flour 1 can cherry pie filling
1/3 c. cocoa 1/2 c. chocolate chips(for garnish)
1 tsp. baking soda
Cream margarine, gradually add sugar. Beat well at medium speed. Add eggs, one at a
time beating well after each addition.
Combine flour, cocoa, soda, and salt; add to creamed mixture alternately with water, beginning and ending with the flour mixture. Beat well after each addition. Stir in almond extract.
Pour into 2 greased and floured 8″ cake pans. Bake at 350° for 20-25 minutes. Cool 10 minutes, remove from pan and cool completely. Using a long knife, split layers horizontally. Set aside.
Whipped Cream Frosting
9 oz. cream cheese, softened
2 (12-oz.) ctn. Cool Whip, thawed
2 c. confectioners sugar, sifted
Beat cream cheese until smooth. Add confectioners sugar, a little at time, until
mixture is smooth. Be sure to scrape the bottom of the bowl to ensure no lumps
Beat in whipped topping gradually until well incorporated.
Frost one layer, then place 1/2 c. of pie filling in the center of the layer. The pie filling does not need to be spread over the entire layer. Repeat with 2nd and 3rd layers. Place 4th layer on top. Frost top and sides.
Fill piping bag with rest of frosting. Pipe stars, shells, or small dollops of whipped cream around the top of cake. Spoon the rest of the pie filling on top carefully spreading to the border.
Place chocolate chips into a zip-lock freezer bag. Melt the chips in the microwave on a lower setting for 30 seconds, squeezing bag in between to melt chips.
Repeat until chips completely melted. Snip off a tiny piece of the corner of the bag and push melted chocolate to the opening. Drizzle thin lines of chocolate over the top for a garnish. Store cake in fridge.
Note: When pressed for time, I have used a mix for the cake. This whipped frosting is probably one of my most used recipes. I use it for garnishing puddings, cheesecakes, &
anything that pairs well with whipped cream. it holds its shape, even when piped from a decorative tip, plus it tastes wonderful.