SacoFoods

Chocolate Chunks

Chocolate Banana Lunchbox Cake

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Chocolate Banana Lunchbox Cake
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • 2 cups cake flour, sifted
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • 2 Tbsp SACO Premium Cocoa
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 very ripe bananas, mashed
  • ¾ cup water
  • ⅔ cup brown sugar
  • ¼ cup dark corn syrup
  • 3 Tbsp canola oil
  • 1 Tbsp vanilla extract
  • ⅓ cup SACO Chocolate CHUNKS
  • 2 Tbsp walnuts or pecans, chopped
  • ¼ cup Sifted powdered sugar for dust
Instructions
  1. Preheat oven to 400°F.
  2. Lightly grease one 8 x 11½-inch baking dish.
  3. In large mixing bowl whisk together flour, Buttermilk Blend, cocoa, baking soda and salt.
  4. In a medium mixing bowl whisk together mashed banana, water, brown sugar, corn syrup, oil and vanilla.
  5. Make a well in the center of the dry ingredients and add banana mixture.
  6. Mix with wooden spoon or rubber spatula, just until dry ingredients are moistened.
  7. Pour batter into prepared baking dish, smoothing the top.
  8. Sprinkle CHUNKS and nuts evenly over the top.
  9. Bake 20 minutes, or until wooden toothpick tests done.
  10. Let cool in pan, then dust with powdered sugar and cut into squares.
  11. (This cake stores frozen, if well-wrapped, for up to one month—dust with powdered sugar once more before serving).
Nutrition Information
Calories: 343 Fat: 68g Saturated fat: 2g Trans fat: 0g Carbohydrates: 57g Sugar: 33g Sodium: 370mg Fiber: 1g Protein: 13g Cholesterol: 21mg

 

Chocolate Banana Log

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Chocolate Banana Log
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • Logs
  • ½ cup butter or margarine, softened
  • 1⅓ cups granulated sugar
  • 2 eggs, slightly beaten
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • 1½ Tbsp SACO Cultured Buttermilk Blend
  • ⅓ cup water
  • 1 cup bananas, mashed
  • 1 tsp vanilla extract
  • Milk Chocolate Frosting
  • 12 oz SACO Chocolate CHUNKS
  • 6 Tbsp butter or margarine
  • ½ tsp salt
  • 2½ cups powdered sugar
  • ¼ cup milk
  • 1 tsp raspberry extract flavoring
Instructions
  1. Logs
  2. Preheat oven to 350°F.
  3. Grease and flour four #2 cans (soup cans).
  4. In a large mixing bowl, cream together butter and sugar.
  5. Add eggs and beat thoroughly.
  6. Sift dry ingredients into creamed mixture.
  7. Add water, mashed bananas and vanilla.
  8. Beat until well-blended.
  9. Pour into prepared cans.
  10. Bake 45 minutes, or until wooden toothpick tests done.
  11. Let cool for 10 minutes, then remove from cans and place on cooling racks.
  12. When completely cool, frost with Milk Chocolate Frosting.
  13. Milk Chocolate Frosting
  14. In large microwaveable bowl, or in medium saucepan, melt together SACO Chocolate CHUNKS, butter and salt.
  15. Stir until smooth.
  16. Gradually beat in powdered sugar, while alternately adding the milk and raspberry extract.
  17. Beat until smooth.
  18. Frost logs.
  19. Using a fork, put lines of logs onto the frosted cake logs.
Nutrition Information
Calories: 504 Fat: 18g Saturated fat: 11g Trans fat: 0g Carbohydrates: 86g Sugar: 65g Sodium: 384mg Fiber: 3g Protein: 5g Cholesterol: 26mg

 

Chocolate & Peanut Butter Lover’s Cake

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Chocolate & Peanut Butter Lover’s Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 2¼ cups all-purpose flour
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1½ cups brown sugar
  • ¾ cup creamy peanut butter
  • ¼ cup butter or margarine, softened
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 cup water
  • 1 tsp vanilla extract
  • 3 eggs
  • ⅓ cup SACO Premium Cocoa
  • ¾ cup SACO Chocolate CHUNKS Reese’s mini P.B. Cups (optional)
  • Peanut Butter Icing
  • 1 Tbsp creamy peanut butter
  • ¾ cup powdered sugar
  • 1½ Tbsp warm water
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease one bundt pan.
  4. In large mixing bowl blend together flour, Buttermilk Blend, brown sugar, peanut butter and butter until crumbly.
  5. Measure out one cup of mixture and set aside.
  6. To remaining mixture add baking powder, baking soda, water, vanilla, eggs and cocoa.
  7. Beat together 3 minutes at medium speed.
  8. Stir in CHUNKS.
  9. Pour ½ the batter into prepared pan.
  10. Top with reserved 1 cup of crumbs.
  11. Place remaining batter over sprinkled crumbs.
  12. Bake 45 minutes, or until wooden toothpick tests done.
  13. Cool completely.
  14. Cover with Peanut Butter Icing.
  15. Garnish with Reese’s Peanut Butter Cups, if desired.
  16. Peanut Butter Icing
  17. Blend ingredients together until smooth.
  18. Spread on top of cake as directed.
Nutrition Information
Calories: 316 Fat: 12g Saturated fat: 5g Trans fat: 0g Carbohydrates: 49g Sugar: 32g Sodium: 166mg Fiber: 2g Protein: 6g Cholesterol: 9mg

 

Choco-Chunk Raspberry Muffins

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Choco-Chunk Raspberry Muffins
Cook time: 
Total time: 
Serves: 6 jumbo muffins
 
Ingredients
  • 10 oz frozen red raspberries in syrup
  • 2 cups all-purpose flour
  • 3 Tbsp SACO Premium Cocoa
  • ¾ cup granulated sugar
  • 1 Tbsp baking powder
  • ¼ tsp salt
  • 2 large eggs, slightly beaten
  • ½ cup milk
  • ⅓ cup cooking oil
  • 6 oz raspberry lowfat yogurt
  • 1¾ cups SACO Chocolate CHUNKS
Instructions
  1. Preheat oven to 400°F.
  2. Lightly coat 6 jumbo muffin cups with nonstick cooking spray.
  3. Drain raspberries; discard syrup.
  4. In a large mixing bowl stir together flour, cocoa, sugar, baking powder and salt.
  5. Make well in the center.
  6. In a separate mixing bowl beat together eggs, milk, oil and yogurt in medium bowl.
  7. Add egg mixture, all at once, to flour mixture.
  8. Stir just until moistened (batter should be lumpy).
  9. Fold in raspberries and Chunks.
  10. Spoon batter into prepared muffin cups, filling each about ¾ full.
  11. Bake 18 to 20 minutes,  or until golden and a wooden toothpick tests clean.
  12. Cool in pan on wire rack for 5 minutes.
  13. Remove muffins to wire rack to cool slightly.
  14. Best when served warm.
Nutrition Information
Calories: 716 Fat: 31g Saturated fat: 13g Trans fat: 0g Carbohydrates: 116g Sugar: 69g Sodium: 390mg Fiber: 10g Protein: 13g Cholesterol: 65mg

 

Zucchini Chocolate Spice Cake

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Zucchini Chocolate Spice Cake
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Cake
  • 1½ cups sugar
  • 1 cup oil
  • 2 eggs
  • 2 cups zucchini, unpeeled and grated
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • ½ cup water
  • ½ cup SACO Premium Cocoa
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • ½ tsp baking powder
  • 1 tsp vanilla
  • Topping
  • ½ cup nuts, chopped
  • ½ cup SACO Chocolate CHUNKS
  • 3 Tbsp sugar
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease a 13 x 9 inch baking pan.
  4. Mix all cake ingredients in a large bowl.
  5. Pour into prepared cake pan.
  6. Sprinkle with topping.
  7. Bake for 35 minutes.
  8. Topping
  9. In a small bowl combine nuts, chocolate chunks and sugar.
  10. Sprinkle over top of cake batter.
Nutrition Information
Calories: 136 Fat: 9g Saturated fat: 2g Trans fat: 0g Carbohydrates: 14g Sugar: 12g Sodium: 90mg Fiber: 1g Protein: 1g Cholesterol: 12mg

 

Truffles

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Truffles
Serves: 15 truffles
 
Ingredients
  • 12 oz SACO Chocolate CHUNKS, divided
  • 2 Tbsp butter or margarine
  • ¼ cup whipping cream
  • 1 Tbsp solid vegetable shortening
Instructions
  1. In heavy medium saucepan, over low heat, melt together 6 oz. CHUNKS and butter, stirring constantly until smooth.
  2. Remove from heat.
  3. Stir in whipping cream.
  4. Refrigerate, stirring frequently, just until thick enough to hold a shape, 10 to 15 minutes.
  5. Drop mixture by teaspoonfuls onto aluminum foil-covered cookie sheet.
  6. Chill in refrigerator until firm enough to roll into balls.
  7. Freeze 30 minutes.
  8. In separate medium saucepan, melt together shortening and remaining CHUNKS over low heat, stirring constantly, until chocolate is melted and mixture is smooth.
  9. Remove from heat.
  10. Dip truffles. Refrigerate until set.
  11. Serve at room temperature.
  12. Cover and store any remaining truffles in cool, dry place. Variations: Truffles can be rolled in cocoa instead of dipping in chocolate.
  13. Flavored Truffles:
  14. Stir into whipping cream, 2 Tbsp of one of the following: almond, orange or cherry flavored liqueur.
Nutrition Information
Calories: 131 Fat: 9g Saturated fat: 5g Trans fat: 0g Carbohydrates: 14g Sugar: 12g Sodium: 15mg Fiber: 1g Protein: 1g Cholesterol: 5mg

 

Strawberry Cocoa Cookies

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Strawberry Cocoa Cookies
Cook time: 
Total time: 
Serves: 2.5 dozen cookies
 
Ingredients
  • 2 cups flour
  • 1 cup quick cooking oatmeal
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup SACO Premium Cocoa
  • 1 cup sugar
  • 1 cup margarine, softened
  • 1 egg
  • 1½ cups strawberries, crushed
  • ½ cup strawberry syrup
  • 1 cup coconut
  • ½ cup SACO Chocolate CHUNKS
Instructions
  1. In medium bowl, sift flour, oatmeal, baking soda, salt and Saco Premium Baking Cocoa.
  2. Set aside.
  3. In large bowl cream sugar and butter.
  4. Beat in egg.
  5. Add strawberries and syrup and mix well.
  6. Slowly add in flour mixture and stir till well blended.
  7. Stir in coconut and Saco Chocolate Chunks just until mixed.
  8. Place dough in refrigerator for 3-4 hours to chill.
  9. Preheat oven to 350°F.
  10. Line cookie sheets with parchment paper.
  11. Drop dough by heaping tablespoons onto prepared cookie sheets.
  12. Bake 15-18 minutes.
  13. Let cool for 5 minutes and then remove cookies to wire cooling racks till completely cool.

 

SACO Ultimate Chocolate CHUNK Cookies

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SACO Ultimate Chocolate CHUNK Cookies
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ½ cup butter, softened
  • ½ cup vegetable shortening
  • ½ cup granulated sugar
  • ¾ cup brown sugar, packed
  • 1 tsp vanilla
  • 1 egg
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 12 oz SACO Chocolate CHUNKS
  • ½ cup chopped nuts (optional)
Instructions
  1. Preheat oven to 375 degrees F.
  2. Grease cookie sheet.
  3. In large mixing bowl, beat together butter, shortening and sugars.
  4. Beat in vanilla and egg.
  5. In separate small mixing bowl stir together flour, soda and salt.
  6. Slowly beat dry ingredients in to batter, beating until well-mixed.
  7. Fold in CHUNKS (and nuts, if desired).
  8. Drop by rounded teaspoonfuls, 2 inches apart, on to prepared cookie sheet.
  9. Bake 8 to 10 minutes.
  10. Cool on cookie sheet 2 minutes, then remove to wire racks to cool completely.
  11. To make bars, prepare batter as instructed for cookies.
  12. Press dough in to greased 9 x 13 pan and bake 15 - 20 minutes, or until golden brown on top. Cool pan on wire racks.

 

Saco Trail Mix (Gorp) Chocolate Chunk Cookies

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Saco Trail Mix (Gorp) Chocolate Chunk Cookies
Cook time: 
Total time: 
Serves: 1.5 dozen cookies
 
Ingredients
  • 2 cups all-purpose flour
  • 1 tsp ground cloves or ground nutmeg
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup butter or margarine, softened
  • ½ cup solid vegetable shortening
  • ½ cup granulated sugar
  • ¾ cup light brown sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 12 oz SACO Chocolate CHUNKS
  • 1 cup trail mix
Instructions
  1. Preheat oven to 375°F.
  2. In medium mixing bowl combine flour, cloves or nutmeg, baking soda and salt; set aside.
  3. In large mixing bowl cream together butter, shortening, sugars and vanilla.
  4. Beat in egg.
  5. Gradually add flour mixture and mix well.
  6. With a large wooden spoon stir in CHUNKS and trail mix until well-mixed.
  7. Drop by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheet.
  8. Bake 8 to 10 minutes.
  9. Cool on cookie sheet 2 minutes.
  10. Remove to wire rack and cool completely.
Nutrition Information
Calories: 196 Fat: 8g Saturated fat: 4g Trans fat: 0g Carbohydrates: 29g Sugar: 15g Sodium: 194mg Fiber: 0g Protein: 3g Cholesterol: 14mg

 

Caramel Chocolate Chunk Ecstasies

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Caramel Chocolate Chunk Ecstasies
Cook time: 
Total time: 
Serves: 1.5 dozen cookies
 
Ingredients
  • 2¼ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup butter or margarine, softened
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 12 oz SACO Chocolate CHUNKS
  • 1 cup caramels, chopped
  • 1 cup nuts, chopped
Instructions
  1. Preheat oven to 375°F.
  2. Lightly grease cookie sheets.
  3. In medium mixing bowl combine flour, baking soda and salt; set aside.
  4. In large mixing bowl combine butter, sugars, and vanilla; beat until creamy.
  5. Beat in eggs.
  6. Gradually add flour mixture.
  7. With a large wooden spoon, stir in CHUNKS, caramels and nuts.
  8. Stir well.
  9. Drop by heaping tablespoons onto greased cookie sheets.
  10. Bake 10 to 12 minutes. Remove to wire racks and cool completely.
  11. Variation: To make Caramel Chocolate CHUNK Ecstasy Bars, spread dough into a greased 13 x 9 x 2-inch baking pan.
  12. Bake 15 to 20 minutes.
  13. Cool.
  14. Cut into 1½-inch squares.
Nutrition Information
Calories: 332 Fat: 17g Saturated fat: 10g Trans fat: 0g Carbohydrates: 46g Sugar: 32g Sodium: 298mg Fiber: 2g Protein: 3g Cholesterol: 28mg