I can't believe I went 17 years without chocolate! One day I was giving my husband a bad time about drinking cola drinks with caffeine and he pointed out that I ate chocolate that also had what I considered the same unhealthy ingredient. "Are you going to give up chocolate knowing it has caffeine?" Being quite determined to only eat healthy foods I responded with yes! I not only gave up chocolate but also carbonation from 1990 to 2007.What made me go back on chocolate? I think I would still be off chocolate if it hadn't been for my daughter Rachel. She convinced me that Xocai dark healthy chocolate had many health benefits and that it didn't contain caffeine like other chocolate. One square of this delicious chocolate had as many anti-oxidants as a pound of raw spinach or a cup of blueberries. That day in May I went back on chocolate and have been eating healthy chocolate almost every day since.
During my "chocolate free" years, I never quit baking chocolate treats for my family. I continued to make Texas Sheet Cake, Chocolate Chip Cookies and German Chocolate Cake. It was always my tradition, especially when it was their birthday, to cook their favorite dinner and make whatever they requested for dessert. Now I enjoy the chocolate desserts I make and try to keep it in moderation.
Mike and I traveled to Clyde Hill, Washington to celebrate our oldest grandson's birthday. Michael Christopher Atwood turned 12 on April 29th and yesterday was ordained a deacon in the Aaronic Priesthood. To celebrate this wonderful occasion we had an amazing dinner with my son, Andrew, making his special Smoked Teriyaki Salmon. His wife Melanie made Oriental Green Beans, homemade French bread and the most rich chocolate cake ever for Michael's birthday cake. I'm glad I wasn't off chocolate for this dinner!
Triple Chocolate Bundt Cake
1 pkg. devil's food cake mix
1 4 oz. pkg. instant chocolate pudding
2 cups chocolate chips
1 3/4 cups water
2 large eggs, beaten
1 tsp. vanilla
Preheat oven to 350 degrees. Grease and flour a 12" bundt pan, set aside. In a large mixing bowl combine cake mix, pudding and chocolate chips. In another bowl combine the water, eggs and vanilla mixing well. Add egg mixture to dry mixture, mixing by hand just until blended. Pour into pan and bake for 50 to 55 minutes or until cake tests done when a wooden pick placed in the center comes out clean. Cool 15 minutes before removing from the pan. When cake has cooled completely, drizzle with a Chocolate Glaze: In a small mixing bowl combine 2 Tbsp. melted butter, 3 Tbsp. cocoa*, 1 cup powdered sugar and 2 to 3 Tbsp. hot water. Beat by hand until smooth.
* Melanie used the Hershey's Special Dark Cocoa that made it even more rich and delicious.
