@robertsecond53: ❤️🙏🏾

Robert Singleton II

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Region: US

Saturday 23 May 2026 01:31:38 GMT

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Comments

DiamondDimples# :

May 23rd tomorrow is my birthday. Thank you for the prayer it was greatly appreciated. 🙏

2026-05-23 02:19:53

55

teshinaw :

Your daily prayers are getting me through…..thanks for interceding when I start to doubt.

2026-05-23 01:58:27

47

p :

Hello Robert I just wanna say April -may has been tough I’ve gotten back on track with faith trying to read my Bible more and going church on Sunday (days that I don’t work ) and it’s because of you and another creator so thank you much love your way thank you again god bless you 🤍

2026-05-23 02:46:25

8

Lady M :

Thank you. Amen prayer received 🙏 🥰

2026-05-23 02:41:24

8

Linda :

Thank you so much Robert for the beautiful prayers and Blessings. Blessings and prayers to you and your Family!🙏🏻🙏🏻🙏🏻🥰

2026-05-23 11:33:23

10

L Rogers325 :

Thank You God Amen

2026-05-23 01:41:23

22

user619208472044 :

Amen🙏❤️

2026-05-23 01:46:27

15

gloriabailey87 :

Amen 🙏 Thank you Father God.

2026-05-23 02:05:20

9

yvonne713 :

Thank you Amen 🙏🏽

2026-05-23 02:45:06

10

abigail.11040 :

AMEN❤️🙇🙏💯

2026-05-23 05:53:10

7

kait.lynn77 :

AMEN ♥️

2026-05-23 13:30:45

3

Brenda Wilburn :

Amen 🙏🏾

2026-05-23 09:21:11

2

Red :

Amen

2026-05-23 17:19:40

3

Delano S.A.G :

Amen 🙏

2026-05-23 08:20:31

2

user5256345953776 :

Amen 🙏🏻

2026-05-23 14:19:15

3

elijahsingleton28 :

Amen

2026-05-23 12:46:01

3

kaye.knight8 :

Amen 🙏🏽

2026-05-23 10:35:04

2

Pumkin925 :

Amen 🙏

2026-05-24 00:23:39

1

Alicia :

amen

2026-05-23 12:19:36

2

Cindy Bennett :

Amen

2026-05-23 06:53:39

2

Traceye :

Amen

2026-05-23 07:18:15

2

liveyourlife_1106 :

2026-05-23 08:56:39

2

crazymixed21 :

Amen, God Bless you too

2026-05-23 09:41:10

2

Nancy :

Amen!!!!

2026-05-24 00:19:39

4

Remi Adeeko Enobakha :

🔥🔥🔥AMEN🔥🔥🔥

2026-05-24 01:09:49

4

To see more videos from user @robertsecond53, please go to the Tikwm homepage.

Other Videos

Chocolate Crunch Cake recipe ✍️ Ingredients: Cake: - 3 eggs - 1 1/2 cups sugar - 1/4 tsp salt - 1 cup sour cream - 1/2 cup canola oil - 2 cups AP flour - 1/2 cup cocoa powder - 1 1/2 tsp baking soda - 2 tsp espresso powder (instant) - 1/2 cup hot water Frosting: - 1 cup salted butter (softened) - 2 cups powdered sugar - 8 oz cream cheese - 1/2 cup cocoa powder Chocolate cornflakes: - 7 oz milk chocolate - 3.5 oz dark chocolate - 3 cups unsweetened cornflakes (not Frosted Flakes) Instructions: Preheat oven to 350 degrees F. In a large bowl, whisk together the eggs, sugar, salt, sour cream, and canola oil. Add in the flour, cocoa powder, and baking soda, then whisk to combine. In a cup, stir the espresso powder into the hot water. Pour the espresso into the cake batter and whisk gently until just combined. Pour the batter into a 8”x11” pan and bake for 30-35 minutes. When cooled, remove the cake from the pan, and cut into three layers. Frosting: With a hand mixer, whip the softened butter, powdered sugar, cream cheese, and cocoa powder until light and fluffy. Spread half of the frosting between each layer of cake, leaving the top without frosting. Cornflake topping: In a microwave safe bowl, fully melt the milk and dark chocolate in 20 second intervals to prevent overheating and seizing. Add in the cornflakes and stir to completely coat the flakes. Pour the mixture on top of the cake and press slightly. Serve while the chocolate is still melty, then store leftovers in an air-tight container at room temperature for no more than 3 days, or in the fridge for up to 6 days. #chocolate #chocolatecake #baking #dessert #cakerecipe

Chocolate Crunch Cake recipe ✍️ Ingredients: Cake: - 3 eggs - 1 1/2 cups sugar - 1/4 tsp salt - 1 cup sour cream - 1/2 cup canola oil - 2 cups AP flour - 1/2 cup cocoa powder - 1 1/2 tsp baking soda - 2 tsp espresso powder (instant) - 1/2 cup hot water Frosting: - 1 cup salted butter (softened) - 2 cups powdered sugar - 8 oz cream cheese - 1/2 cup cocoa powder Chocolate cornflakes: - 7 oz milk chocolate - 3.5 oz dark chocolate - 3 cups unsweetened cornflakes (not Frosted Flakes) Instructions: Preheat oven to 350 degrees F. In a large bowl, whisk together the eggs, sugar, salt, sour cream, and canola oil. Add in the flour, cocoa powder, and baking soda, then whisk to combine. In a cup, stir the espresso powder into the hot water. Pour the espresso into the cake batter and whisk gently until just combined. Pour the batter into a 8”x11” pan and bake for 30-35 minutes. When cooled, remove the cake from the pan, and cut into three layers. Frosting: With a hand mixer, whip the softened butter, powdered sugar, cream cheese, and cocoa powder until light and fluffy. Spread half of the frosting between each layer of cake, leaving the top without frosting. Cornflake topping: In a microwave safe bowl, fully melt the milk and dark chocolate in 20 second intervals to prevent overheating and seizing. Add in the cornflakes and stir to completely coat the flakes. Pour the mixture on top of the cake and press slightly. Serve while the chocolate is still melty, then store leftovers in an air-tight container at room temperature for no more than 3 days, or in the fridge for up to 6 days. #chocolate #chocolatecake #baking #dessert #cakerecipe

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