If you are a chocolate lover – especially a dark chocolate lover – you are going to love this.
Now researchers know why.
The summary at Science Digest says it all:
Date: February 27, 2014
Source: Federation of American Societies for Experimental Biology
Summary: It might seem too good to be true, but dark chocolate is good for you and scientists now know why. Dark chocolate helps restore flexibility to arteries while also preventing white blood cells from sticking to the walls of blood vessels. Both arterial stiffness and white blood cell adhesion are known factors that play a significant role in atherosclerosis. What’s more, the scientists also found that increasing the flavanol content of dark chocolate did not change this effect.
You can read the entire short article if you so wish by clicking the link above.
I prefer celebrating by baking a dark chocolate cake.
Featured Recipe Heart Healthy Dark Chocolate Cake
I first saw a version of this cake recipe from my boss’s wife. If you do an internet search for this recipe thirteen-million results come up. Therefore, I have no idea who first made this recipe.
……….……to borrow a phrase from that great chef, Emeril , I kicked it up a notch.
Because we all just learned about the heart health benefits of dark chocolate I used dark chocolate for any ingredient I could find a dark chocolate substitute; thus making this cake a heart healthy cake.
And it is so quick and easy too.
Who says you can’t have your cake and eat it too!!!!!!
This is what you will need for 1 cake:
1 – 18.25 package dark chocolate cake mix
1 – 5.9 ounce package instant chocolate pudding
1 cup sour cream
1 cup vegetable oil
½ cup warm water
1 – 10 ounce bag dark chocolate chips*
* I use less than then original recipe calls for. Original recipe call for 2 cups. I find that way too many.
Optional Toppings: Raspberries, Powdered sugar, Chocolate icing
NOTE: You will also need a 12 cup Bundt cake pan.
Here is what you do:
Heat the oven to 350F.
Grease the cake pan very well with Crisco or butter. I use butter. Beat the eggs.
In a large bowl mix together the cake and pudding mixes, sour cream, oil, and beaten eggs, and water.
After mixing well stir in the chocolate chips.
Pour the batter into the greased Bundt pan.
Bake for 50-55 minutes, or until the top is springy to the touch; or when a wooden toothpick inserted into the cake comes out clean.
Cool the cake thoroughly in the pan at least an hour and a half before inverting onto a plate.
If desired dust the cake with powdered sugar or drizzle some chocolate icing over the cake and put raspberries in the center of the cake and round the cake.
Serve and wait for Ooooos and Ahhhhhs, and a healthier heart.
1 pck dark chocolate cake mix $1.49
1 pck instant chocolate pudding $0.85
1 cup sour cream $1.00
1 cup vegetable oil $0.96
4 eggs $0.48
½ cup warm water ——-
2 cups dark chocolate chips $2.99
Total cost = $4.78
Cost per slice (6) = $0.80
Optional Toppings: Raspberries $3.00
Powdered sugar xxxxxxxxxxxxxxx $0.08
Total = $3.08
Grand Total = $6.07
Cost per slice = $1.01
Quote of the Day
My therapist told me the way to achieve true inner peace is to finish what I start. So far today, I have finished 2 bags of M&M’s and a chocolate cake. I feel better already.