Bible Study

This August we have been going through a 4 week Bible Study on the life of Joseph titled "Keeping Your Focus When Your Dreams Are Shattered." I have throughly enjoyed this study as well as all the Precepts Bible Studies that I have done in the past. Here is a photo of me with our Bible Study Coordinator, Helen.

Helen is very dear to me as I have grown in the Lord through her leadership. Thanks Helen for all the time and preparation that goes into making these studies so interesting and life changing. Helen's sweet daughter, Anna, attends the STAMP 10 classes but she is soon to head to Spring Arbor College to specialize in Elementary and Special Education. We will miss Anna at our classes, but we know she will do a GREAT job in college and be a very special teacher (she had a great example in her mother who home-schooled her).

Here is a recipe of a yummy cake that I made for our treat at Bible Study last week. The original recipe I got from a Pampered Chef party at a friends house and she made it with strawberries, but since we grow raspberries I thought I would change it up.

Chocolate Velvet Cake With Strawberries

Cake:

1/4 C plus 1 T vegetable oil, divided

1/2 C milk chocolate morsels

1 pkg (18.25 oz.) devil's food cake mix

3 eggs

3/4 C water

1 (12 oz.) jar seedless strawberry jam, divided

Glaze and Garnish:

1/3 C melted vanilla ice cream

1 C milk chocolate morsels

1 quart fresh strawberries, divided

Additional ice cream (optional)

1.Preheat oven to 350 degrees, Spray bundt pan with cooking spray.

For Cake, combine chocolate morsels and oil in a small bowl and microwave on high 30-60 seconds or until melted and smooth, whisking after 30 seconds. In mixing bowl combine cake mix, eggs, water, 1/2 C of the jam and chocolate mixture; Whisk until well blended. Pour batter into prepared bundt pan.

2. Bake cake 45-50 minutes. Let stand 10 minutes, invert onto serving platter/plate.

3. For glaze, combine ice cream and 1 C chocolate morsels in a small bowl and microwave on HIGH 20-600 seconds, stirring after each 20 second interval, until melted and smooth.

4. To finish cake, place remaining jam into a bowl and microwave on HIGH 30 seconds or until melted. Brush evenly over cake. Holding by stems, dip 16 of the strawberries into the glaze; arrange around bottom edge of cake. Drizzle top of cake with remaining glaze. Slice remaining strawberries, place into center well of cake. Serve with additional ice cream if desired.

YIELD: 16 servings

*This cake can also be baked using a silicone bundt pan and microwaved in a 1000 watt microwave with a built-in turntable.

* I personally thought that the flavor was better with the strawberries. Although I love raspberries I thought it to be a bit sweet. Maybe next time I will try it with cherries!!! - We grow those too!!

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