Hello My Friends, Thanks to all who've stopped by during my absence. I appreciate your Thoughts and Wishes. It's been a difficult few months, but as always, God is Good! and He is always walking by our side to help us through the tough times. I probably still won't be around quite as often as I once was, but I'll be here as often as I'm able. Thought I might leave you with a little something Sweet! Here's a recipe that's perfect for those chocolate lovers out there who just can't have gluten. It's great for entertaining, and really quite simple to make. Serve it warm with either ice cream or whipped cream, or perhaps simply dusted with the icing sugar. Of course, I always flour the pan using the cocoa powder so it won't leave white marks on the cake and it's still totally gluten free. 
| 4 (1 ounce) squares semisweet chocolate, chopped 1/2 cup butter 3/4 cup white sugar | 1/2 cup cocoa powder 3 eggs, beaten 1 teaspoon vanilla extract | | 1. | Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder. | | 2. | In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan. | | 3. | Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving. | 
Have A Blessed Week, Phil
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