Did You Know?

  • Of all the varieties of chocolate available, from white to milk, dark chocolate is the healthiest.
  • Dark chocolate contains high levels of antioxidants that work to reduce your risk of cancer.
  • Dark chocolate contains flavonoids that can decrease your blood pressure.
  • The flavonoids in dark chocolate also help blood flow more smoothly, decreasing your risk of heart attack.
  • The flavonoids in chocolate that help your blood flow more smoothly also improve your cardiovascular function.
  • Some suggest the phenylethylamine in dark chocolate stimulates the nervous system, acting as an aphrodisiac.
  • Cocoa contains substances known to kill the bacteria in your mouth that cause tooth decay and cavities.
  • The higher cocoa content a chocolate has, the bigger the health benefit.
  • White chocolate has none of the antioxidant benefits of other chocolates since it contains no cocoa.

Extreme Chocolate Cake

Extreme Chocolate Cake

Original recipe makes 1 - 4 layer 9 inch cake
  • 2 cups white sugar 
  • 1 3/4 cups all-purpose flour 
  •  3/4 cup unsweetened Stam cocoa powder 
  •  1 1/2 teaspoons baking soda 
  •  1 1/2 teaspoons baking powder 
  •  1 teaspoon salt 
  •  2 eggs 
  •  1 cup milk 
  •  1/2 cup vegetable oil 
  •  2 teaspoons vanilla extract 
  •  1 cup boiling water 
  •  3/4 cup butter 
  •  1 1/2 cups unsweetened cocoa powder 
  •  5 1/3 cups confectioners' sugar
  • 2/3 cup milk 
  •  1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely. To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency. Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.