Who Knew? Chocolate Is Good for You!

Chocolate is the downfall of many a well-intentioned diet, because it’s easy to become addicted to some form of chocolate.  I was told years ago by a primary care doctor that chocolate is bad for blood glucose, so stay away from it.  A specialist once told me to avoid the treat because it contains caffeine and that’s not healthy.  But truth is, doctors can preach all they want but those of us who crave chocolate will find a way to get some occasionally.  And really, it isn’t the chocolate itself that causes problems.  It’s the sugar and the fat that goes into the making of a candy bar or homemade fudge or hot chocolate that is the downfall of those who shouldn’t eat it.

Now, there are medical studies that tell us that chocolate is actually good for us and indeed, it has been used for centuries for medicinal purposes.  The ancient Mayans used chocolate powder to relieve gastrointestinal distress.  Researchers in the last decade have identified possible diarrhea-blocking chemicals in chocolate. (www.cnn.com/2016/02/10/health/chocolate-health-benefits)

The anti-inflammatory power of chocolate is well known and comes from plant nutrients called flavenoids. Some studies suggest chocolate can lower blood pressure, reduce the risk of heart disease, and help control blood sugar.  It can even reduce stress.  (Ask any woman! We all know that a piece of chocolate in times of stress makes everything a little better.) Dark chocolate contains more flavonoids than milk chocolate, and processing really determines the health benefits – levels of flavonoids contained in the end product.  Avoid white chocolate for anti-inflammatory benefits. It does not actually contain any chocolate and zero flavonoids.

Chocolate is also known to boost a person’s spirits. According to a study at Housatonic Community College in Connecticut, chocolate provides the brain with nutrients to make it feel happy.  So if you are in a bad mood, break out the chocolate.

Of course, moderation is important with chocolate, just as with any other food and to that end, I’ll share a couple of excellent chocolate recipes guaranteed to boost your spirits and make you feel so much better, at least for a little bit.

I can’t claim ownership of the following recipe because I found it many years ago in a newspaper. It has been a family favorite for a long time.

Coca-Cola Cake

2 Cups Flour                                                       1/2 Cup Buttermilk
2 Cups Sugar                                                       1 tsp. Soda
1 Cup of Coca-Cola                                            1 tsp. Vanilla
2 Eggs, beaten                                                    1 1/2 Cups Miniature Marshmallows
3 Tbsp. Dry Cocoa                                             3 TBSP. Butter

Combine flour and sugar. Heat butter, cocoa, and Coke until mixture boils. Pour this over the flour/sugar mix. Add buttermilk, eggs, soda, vanilla and marshmallows. (Marshmallows will remain on top of the batter and will melt when baked.)  Beat well and pour into a 9 X 13 inch pan.  Bake 30-40 min. at 350 degrees.  Frost while hot.

Cocoa Frosting:  1/2 cup butter, 1 box confectioner’s sugar (1-lb.), 3 Tbsp. Cocoa, 1 cup chopped nuts, 6 Tbsp. Coke.

Combine butter, cocoa and Coke in saucepan.  Bring to a boil and pour immediately over the confectioner’s sugar and beat well.  Add nuts, if desired.  Spread over the hot cake and allow to cool before cutting.

The following recipe was given to me when Jim and I married 53 years ago. It’s easy to prepare and always a hit:

Glorified Fudge Cake

2 Eggs                                                             1/2 Cup Butter
1 Cup Sugar                                                  1 tsp. Vanilla
2/3 Cup Flour                                              1 Cup Chopped Pecans
5 Tbsp. Cocoa                                             Marshmallows

Beat the eggs. Add sugar and flour and mix well.  Melt the butter and dissolve cocoa in it. Add this to the first mixture.  Add vanilla and nuts and bake at 350 degrees for 20 minutes.  Remove from the oven and immediately cover with Marshmallows while hot.  Place under the broiler and toast the marshmallows. Watch closely because it doesn’t take long.  Have the icing prepared and ready to spread on top as soon as  you take it out of the oven.

Icing:

1 1/2 Cups Powdered (Confectioner’s) Sugar
2 Rounded TBSPS. Cocoa
2 Tbsps. Butter, softened
1 tsp. Vanilla

Mix all ingredients well and then add enough boiling hot coffee to make it the right consistency to spread on top of the cake.  Frost the cake and allow to cool before cutting.