For nearly everyone the names Cadbury and chocolate are almost one in the same, especially for those who are connoisseurs of the sweet tasting substance. These days one can find Cadbury chocolates in a variety of locations like grocery stores, mall shops, specialty stores, and especially in Easter Baskets. I think you may find the story of Cadbury chocolate and how it came to be and spread all over the globe to be very interesting.

Frye and Sons of Bristol England are credited as being the first in that area to manufacture chocolate as a confection in the mid 1800s. Early into the next century a merger was formed with the company named Cadbury who made the confectionary delight famous. All of the chocolates made by Cadbury today are directly descended from the ones that were first made by Frye and sold to people in Europe before any other.

Cadbury also is responsible for making the very first milk chocolate bars in the late 1800s. Cadbury was the forerunner from which the rest of the chocolate making industry got their inspiration. The reason for this is that the founder of the Cadbury Company, John Cadbury was very stringent on insisting that the chocolate he produced be of only the absolute highest quality possible.

In the world today Cadbury still remains one of the leaders in the industry in the United Kingdom, but over the last century the company has garnered a global fan base that loves their confections. Cadbury chocolates come in a wide range of different products from candies and chocolate bars to dry powder and drinkable chocolate.

During the holidays Cadbury chocolates are extremely popular and have become a part of many a family’s holiday celebration for a number of generations. Who can go without a Cadbury chocolate Easter egg? According to the company these chocolate eggs are Cadbury’s best product as far as sales performance from the start of the New Year through Easter every single year.

Many of the company’s products that are made in the U.K. are never seen in the United States but there is still a wide assortment of their chocolate bars available and they are especially prevalent during holidays when many stores import their gift chocolates.

Now that you have learned a little about the Cadbury Chocolate Company be sure to share the knowledge with friends and family at the next gathering where you are feasting on the scrumptious confection.

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Don’t be turned off by the beets! You won’t taste them at all, and they make the cake very moist. This easy cake is rich, chocolate decadence at its finest. It is surprisingly light and not overly sweet so the chocolate flavor shines. You must try it to believe it.
INGREDIENTS:

* 1-3/4 cups all-purpose flour
* 1-1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 can (15 oz.) whole or quartered beets, drained (reserve liquid)
* 1-1/4 cups granulated sugar
* 1 cup vegetable oil
* 1/2 cup juice from beets
* 3 large eggs
* 1 teaspoon vanilla extract
* 3 squares (1 ounce each) unsweetened chocolate, melted
* 1 cup semi-sweet chocolate chips
* For icing:
* 1 cup white chocolate chips

PREPARATION:
Preheat oven to 350 degrees F. Arrange rack in the center of the oven. Line a 9 x 13-inch baking pan with non-stick foil.

In a medium bowl, measure flour, baking soda, and salt.

Stir to combine. Set aside.

Puree drained beets in a food processor or heavy-duty blender. Scrape into a large bowl. Add sugar, vegetable oil, and 1/2 cup reserved beet juice to the pureed beets and mix on medium speed until combined. Add eggs and vanilla extract, blending until completed incorporated.

Add flour mixture to the beet mixture. Using medium speed, mix until combined, at least two minutes, scraping down sides often. Add melted unsweetened chocolate and mix until combined.

Pour into baking pan. Distribute chocolate chips evenly over the top of the batter. Bake for 30 to 35 minutes or until toothpick inserted in the center comes out clean. Let cool to room temperature.

To make icing:
Melt white chocolate chips in a double-boiler or microwave, being careful not to scorch it. Cool until just warm, but still liquid. Scrape into a ziptop bag, squeeze out the air, and seal the bag. Cut a small piece from the corner of the bag and drizzle white chocolate in a zig-zag pattern evenly over the top of the cake. Let sit to harden.

Optional topping:
Instead of white chocolate icing, you may wish to simply sift powdered sugar over the top of the cake.

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Filed under: Chocolate Recipes