SacoFoods

Chocolate Chunks

Chunky Chocolate Pumpkin Muffins with Caramel Glaze and Chocolate Drizzle

By No Comments

Chunky Chocolate Pumpkin Muffins with Caramel Glaze and Chocolate Drizzle
Cook time: 
Total time: 
Serves: 12 jumbo muffins
 
Ingredients
  • Muffins
  • 3⅓ cups all-purpose flour
  • 3 cups sugar
  • 2 tsp baking soda
  • 1½ tsp salt
  • 1 tsp cinnamon
  • 1 tsp ground nutmeg
  • 1 Tbsp SACO Premium Cocoa
  • 15 oz can solid-pack pumpkin
  • 1 cup vegetable oil
  • 4 eggs, lightly beaten
  • ⅔ cup water
  • 1 cup pecans, chopped
  • 1 cup SACO Chocolate CHUNKS
  • Caramel Glaze
  • ¼ cup butter
  • ¼ cup sugar
  • ¼ cup brown sugar
  • ¼ cup whipping cream
  • ⅔ cup confectioner’s sugar
  • 1 tsp vanilla
  • ½ cup SACO Chocolate CHUNKS
Instructions
  1. Muffins
  2. Preheat oven to 350°F.
  3. In a bowl, combine the first seven ingredients.
  4. In a separate bowl, combine the pumpkin, oil, eggs and water; mix well.
  5. Stir into dry ingredients just until combined.
  6. Fold in the pecans and chocolate chunks.
  7. Spoon into greased or paper cup lined jumbo muffin cups.
  8. Bake for 35-40 minutes or until toothpick inserted near the center comes out clean.
  9. Cool for 10 minutes before removing from pans to wire rack.
  10. Caramel Glaze
  11. Combine butter, sugars, and cream in a saucepan.
  12. Cook until sugars dissolve.
  13. Cool for 20 min.
  14. Stir in the confectioner’s sugar and vanilla until smooth.
  15. Drizzle over cooled muffins.
  16. Drizzle with melted chocolate chunks, if desired.

 

Chunky Chocolate Bars

By No Comments

Chunky Chocolate Bars
Cook time: 
Total time: 
Serves: 32 bars
 
Ingredients
  • 1 cup rolled oats, quick-cooking
  • 1 cup all-purpose flour
  • ¾ cup brown sugar
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup butter or margarine, melted
  • 1 tsp almond extract
  • 1 pkg SACO Chocolate CHUNKS
  • 1 cup walnuts or pecans
  • 12 oz caramel ice cream topping
Instructions
  1. Preheat oven to 350°F.
  2. Grease one 13 x 9 inch cake pan.
  3. In large mixing bowl combine oats, flour, brown sugar, baking soda and salt.
  4. In small mixing bowl combine melted butter and almond extract, then blend with first mixture.
  5. Press into prepared pan and bake 10 minutes.
  6. Remove from oven and sprinkle with CHUNKS and nuts.
  7. Pour caramel over top.
  8. Bake additional 20 minutes.
  9. Cool at room temperature one hour, then refrigerate until firm.
  10. Cut into bars.
Nutrition Information
Calories: 201 Fat: 10g Saturated fat: 5g Trans fat: 0g Carbohydrates: 28g Sugar: 15g Sodium: 131mg Fiber: 1g Protein: 2g Cholesterol: 11mg

 

Chocolate, Chocolate-Chunk Cookies

By No Comments

Chocolate, Chocolate-Chunk Cookies
Cook time: 
Total time: 
Serves: 2 dozen cookies
 
Ingredients
  • 1¾ cups all-purpose flour
  • ¼ tsp baking soda
  • 1 cup butter or margarine, softened
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 1 tsp vanilla extract
  • ⅓ cup SACO Premium Cocoa
  • 2 Tbsp light cream
  • 12 oz SACO Chocolate CHUNKS
  • 1 cup pecans, chopped (optional)
Instructions
  1. Preheat oven to 350°F.
  2. Lightly grease cookie sheets.
  3. In medium mixing bowl sift together flour and baking soda; set aside.
  4. In large mixing bowl cream together butter, sugars and vanilla.
  5. Add cocoa and beat until well-blended.
  6. Add cream and, on low speed, gradually blend in flour mixture.
  7. Beat just until mixed.
  8. Stir in CHUNKS and nuts.
  9. Drop by heaping tablespoons onto prepared baking sheets; flatten cookies slightly.
  10. Bake 12 to 13 minutes.
  11. The cookies should feel soft; do not over bake.
  12. Let cookies stand on cookie sheet for 2 minutes.
  13. Transfer cookies to wire racks to cool.
Nutrition Information
Calories: 254 Fat: 16g Saturated fat: 8g Trans fat: 0g Carbohydrates: 30g Sugar: 21g Sodium: 71mg Fiber: 2g Protein: 2g Cholesterol: 21mg

 

Chocolate Zucchini Cupcakes

By No Comments

Chocolate Zucchini Cupcakes
Cook time: 
Total time: 
Serves: 24 cupcakes
 
Ingredients
  • ½ cup butter
  • ½ cup vegetable oil
  • 1¾ cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • ½ cup water
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 2½ cups flour
  • 4 Tbsp SACO Premium Cocoa
  • ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp ground cinnamon
  • ½ tsp ground cloves
  • 2 cups zucchini, finely chopped
  • ½ cup SACO Chocolate CHUNKS, chopped
Instructions
  1. Preheat oven to 325°F.
  2. Cream butter, oil and sugar together in a mixing bowl.
  3. Add the eggs, vanilla and water.
  4. Beat well and set aside.
  5. In separate bowl, combine dry ingredients.
  6. Add to creamed mixture.
  7. Stir in zucchini.
  8. Spoon batter into 24 greased and floured cupcake tins.
  9. If desired, sprinkle with Saco Chocolate Chunks before baking.
  10. Bake for 20 minutes.

 

Chocolate Zucchini Cake

By No Comments

Chocolate Zucchini Cake
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Cake
  • ½ cup margarine, softened
  • ½ cup vegetable oil or applesauce
  • 1¾ cup sugar
  • 2 eggs, beaten
  • 1 tsp vanilla
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 2½ cups all-purpose flour
  • 4 Tbsp SACO Premium Cocoa
  • ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp ground cloves
  • ½ tsp ground cinnamon
  • ½ cup water
  • 2 cups zucchini, finely chopped
  • ⅓ cup Saco Chocolate Chunks (may use more, if desired)
  • Frosting
  • 3 Tbsp margarine
  • 3 Tbsp SACO Premium Cocoa
  • 2 cups powdered sugar
  • 2 Tbsp milk
  • 1 tsp vanilla
Instructions
  1. Cake
  2. Preheat oven to 325°F.
  3. Grease and flour a 13 x 9 inch baking dish.
  4. In a medium mixing bowl cream together margarine, oil and sugar.
  5. Stir in eggs and vanilla.
  6. In a separate bowl combine all dry ingredients and stir into sugar mixture alternately with the water. Use 1 Tbsp of the flour mixture to dust the zucchini and Chocolate Chunks.
  7. Add zucchini and Saco Chocolate Chunks.
  8. Pour batter into a prepared pan and bake 40 - 45 minutes until toothpick inserted in center comes out clean.
  9. Frosting
  10. In a saucepan, melt butter.
  11. Stir in Saco Premium Baking Cocoa until dissolved.
  12. Add confectioners sugar, milk and vanilla. Stir until smooth.
  13. Add more milk if necessary for desired consistency.
Nutrition Information
Calories: 330 Fat: 13g Saturated fat: 8g Trans fat: 0g Carbohydrates: 53g Sugar: 42g Sodium: 179mg Fiber: 1g Protein: 3g Cholesterol: 55mg

 

Chocolate Swirl Coffee Cake

By No Comments

Chocolate Swirl Coffee Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • ⅓ cup flaked coconut
  • ¼ cup nuts, chopped
  • ½ cup sugar, divided
  • 3 Tbsp butter or margarine, melted
  • ¼ cup sugar
  • 1 cup egg
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup water
  • 3 cups flour
  • 1½ tsp baking powder
  • ⅓ cup SACO Chocolate CHUNKS, melted
Instructions
  1. Preheat oven to 325°F.
  2. Stir together coconut, nuts, ¼ cup sugar and 1 Tbsp melted butter.
  3. Set aside.
  4. In another bowl, beat together ¼ cup sugar, egg, 2 Tbsp melted butter, water, Saco Cultured Buttermilk Blend, flour and baking powdered.
  5. Mix well.
  6. Place in a greased 8 inch pan.
  7. Spoon chocolate over batter.
  8. With a knife, cut through the batter several times for a marble effect.
  9. Sprinkle coconut mixture evenly over top.
  10. Bake for 25 to 30 minutes.

 

Chocolate Pecan Pie

By No Comments

Chocolate Pecan Pie
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 1 9-inch deep dish pie shell, pre-baked
  • ⅔ cup brown sugar
  • 3 Tbsp SACO Premium Cocoa
  • 2 tsp all-purpose flour
  • 3 eggs
  • ¾ cup corn syrup
  • ¼ tsp salt
  • 1½ tsp vanilla extract
  • 3 Tbsp unsalted butter, melted
  • 1¼ cups pecan pieces
  • ⅓ cup SACO Chocolate CHUNKS
Instructions
  1. Preheat oven to 350°F.
  2. In large mixing bowl combine brown sugar, cocoa and flour.
  3. Stir in eggs, corn syrup, salt, vanilla and butter; mix well.
  4. Add pecans and CHUNKS, stirring to combine.
  5. Pour into prepared pie shell and bake 50 to 60 minutes, or until set.
  6. Center will be soft, but will firm upon cooling.
Nutrition Information
Calories: 497 Fat: 28g Saturated fat: 7g Trans fat: 0g Carbohydrates: 63g Sugar: 30g Sodium: 221mg Fiber: 3g Protein: 45g Cholesterol: 74mg

 

Chocolate Pecan Coffeecake

By No Comments

Chocolate Pecan Coffeecake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • ⅔ cup SACO Chocolate CHUNKS
  • 1 cup small pecan pieces
  • ¼ cup granulated sugar
  • 1 tsp ground cinnamon
  • 1 cup unsalted butter, softened
  • 1¼ cups granulated sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 2 cups cake flour
  • ⅓ cup SACO Premium Cocoa
  • 1½ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt 1 cup sour cream
  • Syrup
  • ¼ cup granulated sugar
  • 6 Tbsp water
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease and flour one 12-cup bundt cake pan, tapping out any excess flour.
  4. Coarsely chop CHUNKS (easily done in food processor, being careful not to over process). Combine CHUNKS with pecan pieces, ¼ cup sugar and cinnamon; set aside.
  5. In large mixing bowl cream together butter and 1¼ cups sugar until light and fluffy.
  6. Add vanilla and eggs, mixing well.
  7. Scrape down sides of the bowl.
  8. In medium mixing bowl sift together flour, cocoa, baking powder, baking soda and salt.
  9. Add dry ingredients, in thirds, to butter mixture, alternately with sour cream, beginning and ending with dry ingredients.
  10. Place half the batter into prepared pan, spreading level.
  11. Top with ½ the pecan mixture.
  12. Repeat with remaining batter and pecan mixture.
  13. Bake 50 to 60 minutes, or until wooden toothpick tests done.
  14. Cake will start to pull away from pan sides.
  15. Cool 10 minutes then unmold onto cooling rack.
  16. Brush with Syrup.
  17. Syrup
  18. Combine sugar and water to dissolve.
  19. Brush outer surface of cake with all the syrup.
  20. Cake is best eaten at room temperature.
Nutrition Information
Calories: 372 Fat: 22g Saturated fat: 7g Trans fat: 0g Carbohydrates: 43g Sugar: 27g Sodium: 204mg Fiber: 2g Protein: 4g Cholesterol: 55mg

 

Chocolate Peanut Butter Cake

By No Comments

Chocolate Peanut Butter Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • ⅔ cup SACO Premium Cocoa
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 2 cups cake flour
  • 2 cups sugar
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ⅔ cup water
  • 2 eggs
  • ⅔ cup cooking oil
  • 1 tsp vanilla extract
  • ¼ cup peanut butter
  • Peanut Butter Cream Frosting
  • 2 cups peanut butter chips
  • ⅔ cup milk
  • 3 cups miniature marshmallows
  • 2 cups chilled whipping cream
  • ½ tsp vanilla extract
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Sift all the dry ingredients together in a large bowl, three times.
  4. Add water, eggs, cooking oil and vanilla, beat well.
  5. Save one third of the cake batter and add the peanut butter to it.
  6. Set aside.
  7. Pour the chocolate batter into two 9 inch cake pans that have been greased, floured and lined with wax paper.
  8. Pour the peanut butter batter to the chocolate batter and swirl to make a pattern.
  9. Bake for 25-30 minutes.
  10. Cool on racks.
  11. Peanut Butter Cream Frosting
  12. In top of double boiler over hot, not boiling water, combine peanut butter chips, milk and marshmallows.
  13. Stir until melted and mixture is smooth.
  14. Cool to lukewarm.
  15. In large bowl beat whipping cream and vanilla until stiff, fold in cooled peanut butter mixture.
  16. Makes about 5 cups of frosting.
  17. Assemble and frost cake.
Nutrition Information
Calories: 450 Fat: 20g Saturated fat: 6g Trans fat: 0g Carbohydrates: 61g Sugar: 41g Sodium: 274mg Fiber: 3g Protein: 9g Cholesterol: 31mg

 

Chocolate Mousse Pie

By No Comments

Chocolate Mousse Pie
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • Crust
  • 1¼ cups chocolate cookie crumbs, finel
  • 4 Tbsp unsalted butter, melted
  • Mousse
  • ⅔ cup SACO Chocolate CHUNKS
  • 5 Tbsp unsalted butter
  • 7 Tbsp SACO Premium Cocoa, sifted
  • 3 Tbsp water
  • ½ cup granulated sugar
  • 4 egg yolks
  • 1 cup heavy or whipping cream
Instructions
  1. Crust
  2. Preheat oven to 350°F.
  3. Combine ingredients and press into bottom and up the sides of a 9-inch pie plate.
  4. Bake for 10 minutes.
  5. Set aside to cool.
  6. Mousse
  7. Melt CHUNKS, butter and cocoa together in top of double boiler or in microwave; set aside.
  8. In small saucepan combine water and sugar together, cooking over medium heat until syrup reaches 240°F (soft ball stage).
  9. While syrup is cooking, in large mixing bowl, beat egg yolks until pale and thick.
  10. When syrup reaches desired temperature carefully pour, in thirds, into the beaten yolks, beating after each one-third addition.
  11. Avoid, as much as possible, splattering syrup onto the beaters or side of the bowl.
  12. Continue to beat yolk mixture until it is room temperature; up to 10 minutes.
  13. In large mixing bowl whip cream just until stiff peaks form (do not overwhip).
  14. Fold chocolate-cocoa mixture into egg yolks, combining gently but thoroughly.
  15. Fold whipped cream into mousse and pour into cooled crust.
  16. Refrigerate at least one hour.
  17. Serve chilled with additional whipped cream, fresh strawberries or raspberries, or lightly sweetened fruit puree (strawberry, raspberry or apricot).
  18. Pie can be made 24 hours in advance.
  19. Store leftovers up to 3 days in refrigerator.
Nutrition Information
Calories: 262 Fat: 19g Saturated fat: 8g Trans fat: 0g Carbohydrates: 25g Sugar: 17g Sodium: 79mg Fiber: 2g Protein: 3g Cholesterol: 93mg