
"Christ Rising"
I invite you to view my husbands website, "Artwork of JE Rather", which can be found in the "Quick Links". He welcomes your comments.

I'm a great collector and user of fans.
This one was given to me by my former agent
Charles M. Stern.
FROM THE KITCHEN OF ARLENE JAMES
COCOA BUNDT CAKE
1¾ c all-purpose flour
½ t baking powder
1½ t baking soda
1 t salt
½ c cocoa
2 eggs, beaten
1½ c sugar
1½ c milk + 2 Tbsp white vinegar
½ c unsalted butter, melted
1 t vanilla extract
3 T cold, brewed coffee (not coffee grounds)
1 (11 oz) milk chocolate chips, frozen (very important)
2 T water
non-stick cooking spray
sugar for dusting pan
Preheat oven to 350°F
Mix milk and vinegar. Let sit for 5 minutes, or until milk begins to curdle.
Sift together flour, baking powder, baking soda, salt and cocoa. Combine flour mixture in a large mixing bowl with sugar.
Add melted butter, milk , eggs, coffee and vanilla.
Beat on high speed with electric mixer for 3 minutes, scraping bowl frequently.
Generously spray a 12-c bundt pan. Dust it with sugar.
Pour batter into the prepared pan. Place pan in center of oven. Bake 45-50 minutes or until wooden pick inserted into deepest part of cake comes out clean.
Cool 10 minutes in pan before inverting onto serving plate.
Place frozen chocolate chips in a 2-c microwave-safe dish. Add water. Microwave on high 45 seconds. Stir until chocolate pieces are melted and well blended.
Pour glaze into well of cake, allowing it to dribble down the sides.
Cut with a serrated edge knife.
NOTES: Be sure serving plate is large enough and deep enough to accommodate any excess glaze! My family loves to eat this cake warm, but it’s just as yummy cold.
HINT: Dusting cake pans with sugar instead of flour gives a more uniform surface for frosting and the cake releases from the pan more easily. Plus, it tastes great!
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