St. Sava Serbian Orthodox Church
Serbian Orthodox Church, Merrillville, IN, was established in 1914 in Gary, IN. Divine Liturgy Sundays 10am, Fr. Marko Matic officiating. Liturgical responses by Karageorge Choir. Sunday School starts after Holy Communion (around 11:15) until 12:15. Serbian School will be incorporated into Sunday School. Vespers served Tuesdays and Saturdays at 6:00 p.m. Join us, everyone welcome! Folklore dance group and choir always accepting new members. Attend Sunday Luncheons after Liturgy, hosted by families or organizations, serving delicious homemade food and desserts.
South Wing SOCIAL CENTER NOW AVAILABLE for hosting social events, newly renovated and tastefully decorated. Showers, graduation parties, business meetings, Skup Svatova, wedding receptions, baptisms, birthdays, and retirements can all be accommodated. For more info, call (219)736-9191.
Monday-Friday: 9:00 am - 3:00 pm
Sunday: 9:30 am - 12:30 pm
Delicious Lenten Chocolate Cake Recipe
Ruth Ann Bjelopetrovich has a talent for baking beautiful, tasty cakes. She uses the classic Lenten chocolate cake recipe submitted by +Loretta Popyk from page 23 of the Serbian Sisters Cook Book. The frosting recipe is a blend she has created. Once you've tasted it, you'll find it hard to believe it's Lenten!
3 cups flour, 2 cups sugar, 2 tsp. soda, 1 tsp. salt, 1/3 cup cocoa, 2 cups water,
1 tsp. vanilla, 2 Tbsp. vinegar, 3/4 cup oil
Combine oil, sugar, water, vinegar, and vanilla until well mixed. Sift together flour, soda, salt, and cocoa; add dry ingredients to liquid mixture, mixing after each addition. Bake at 350 degrees until it tests done. +Loretta Popyk
Amounts are approximate: 1 to 2 sticks Fleischmann's corn oil margarine, 1/3 cup Crisco, 1 tsp. vanilla, 1/3 cup cocoa powder, 1 1/2 to 2 cups confectioner's sugar. Add water or liquid non-dairy creamer in small amounts to get the right consistency. For a 9X13 cake, cut recipe in half. For white frosting, omit cocoa powder and sprinkle coconut on the cake. She uses a pastry bag and tops with nuts, cherries, or coconut.
Thanks to Ruth Ann for sharing this delicious recipe.