The Roots of Pentecost Sunday

Do you know the origins of Pentecost? For Catholics, it signals the end of the Easter Season. But did you know Pentecost is very much rooted in Judaism?

Shavuot, (Festival of Weeks), is the second of three Pilgrim Festivals of the Jewish religious calendar. It comes 50 days after Passover. Originally, Shavuot was an agricultural festival, marking the beginning of the wheat harvest. During the Temple period, the first fruits of the harvest were brought to the Temple, two loaves of bread were made from the new wheat and were offered.

This changed during the Rabbinic times when the festival became associated with the giving of the Law at Mount Sinai as recounted in the Torah readings for the Holiday. It is customary during Shavuot to study the Torah and to read the Book of Ruth. The Apostles and Mary were in the upper room, the same room that saw Christ’s Last Supper during Passover. They had stayed together because Jesus had instructed them to wait. Christ promised that He would not leave them without spiritual help. That help came from the Holy Spirit, who descended upon in the form of fiery tongues.

The gift of the Holy Spirit did not end with the Apostles. We receive the Holy Spirit through baptism. He is there with us always, guiding us even in our darkest days. Like God, the Holy Spirit speaks in a whisper. You need to have faith, and quiet your mind to hear his whispers. Like music to my ears and food for my soul such is the Holy Spirit.

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On the secular calandar today is Devil’s Food Cake Day. As you know, Pentecost is a moveable feast dependent upon Easter. So not every year will Pentecost Sunday and Devil’s Food Cake share the same day. There’s something amusing to me that this year, with all the struggles in the world, they should come together. Devour the cake. That’s fitting, don’t you think?

Devil’s Food Cake with Chocolate Fudge Frosting
Devil’s Food Cake
1/2 cup Butter
3 large Eggs
3 oz Unsweetened Chocolate
2-1/4 cups backed Brown Sugar
1-1/2 teaspoons Mexican Vanilla Extract
2-1/4 cups Cake Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 teaspoon Baking Powder
1 cup Sour Cream
1 cup Water

Let butter soften and eggs come to room temperature. Chop chocolate, place in a microwave safe bowl, melt in 15 second intervals. Set chocolate aside to cool slightly.

Heat oven to 350-degrees. Grease two 9-inch round baking pans, line with parchment paper, then grease paper. Set aside.

In a large bowl, cream butter and brown sugar until fluffy. Add eggs, one at a time, beating fully after each addition. Beat in vanilla and melted chocolate. Set aside.

In another bowl, whisk flour, baking soda, salt and baking powder until well incorporated. Add flour mixture to the creamed mixture alternating with sour cream and water, beat well after each addition.

Divide batter evenly between the prepared baking pans. Place in the heated oven, bake for 25 minutes or until cake tester comes out clean. Cool cake in the pans for 10 minutes. Invert, remove parchment paper, then place right-side up on wire racks to cool completely. Once cooled, make the frosting.

Chocolate Fudge Frosting
1/2 cup Butter, cubed
4 oz Unsweetened Chocolate, chopped
3-3/4 cups Powdered Sugar, sifted
1/2 cup Milk
2 teaspoons Mexican Vanilla Extract

Cube chilled butter, chop chocolate and sift powdered sugar into a bowl.

In a small, heavy saucepan over low heat, melt butter with chocolate. Remove from heat; cool 5 minutes.

In a large bowl, beat powdered sugar, milk and vanilla until smooth. Gradually add the chocolate mixture, beating until light and fluffy.

If the cake has domes, level one of the layers. Place cut-side down on a cake platter. Frost the top of the cake. Place second layer, bottom side down, over the first layer. Frost the top and sides of the cake.

Cake can be served immediately or held at room temperature for a few hours.

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Lord, send out Your Spirit and renew the face of the earth.