SacoFoods

Premium Cocoa

Premium Cocoa

Saco Cocoa Fruit Cake with Buttery Cocoa Frosting

By No Comments

Save Print
Saco Cocoa Fruit Cake with Buttery Cocoa Frosting
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake.
  • 2 Tbsp butter-flavored shortening
  • 14 Tbsp SACO Premium Cocoa, divided
  • 3 cups unbleached bread flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 Tbsp apple pie spice
  • ¾ cup honey
  • 1¼ sticks unsalted butter, melted and cooled
  • 3 large eggs
  • 2 cups granulated sugar
  • 1¼ cups pecans, chopped
  • 1 cup walnuts, chopped
  • ¾ cup cashews, chopped
  • ½ cup unsalted sunflower nuts
  • 4 cups diced fruits
  • Frosting
  • 2 Tbsp butter
  • 2 Tbsp SACO Premium Cocoa
  • 2 Tbsp water
  • 1 cup powdered sugar
  • ½ tsp vanilla extract halved candied cherries for garnish
Instructions
  1. Cake
  2. Position a rack in the lower third of the oven and preheat to 350°F.
  3. Lightly coat a 10 inch tube pan with the butter-flavored shortening, then dust the pan with 2 Tbsp. Saco Premium Cocoa.
  4. In medium mixing bowl, sift the flour, remaining Cocoa, baking powder, baking soda, salt, and spice; set aside In separate mixing bowl, with a rubber spatula, blend the honey, melted butter, eggs and sugar.
  5. Add the dry mixture to the honey mixture and blend until smooth.
  6. Fold in the nuts and fruits.
  7. Spoon batter into the prepared tube pan and rap the pan sharply on the counter a few times to level the batter.
  8. Bake for 1½ hours, or until a cake tester inserted in the center of the cake comes out dry.
  9. Cool the cake in the pan on a wire rack for 1 hour.
  10. Take cake out of the pan and let cool to room temperature, right side up, on a wire rack.
  11. frosting (Melt butter in a small saucepan over low heat.
  12. Whisk in Saco Cocoa and water, stirring until smooth and slightly thickened.
  13. Do not boil.
  14. Remove from heat, cool slightly.
  15. Gradually add powdered sugar and vanilla, beating with wire whisk until blended.
  16. Frost cooled cake and garnish with candied cherries, if desired
Nutrition Information
Calories: 605 Fat: 28g Saturated fat: 8g Trans fat: 0g Carbohydrates: 87g Sugar: 46g Sodium: 173mg Fiber: 6g Protein: 9g Cholesterol: 58mg

 

Premium Cocoa

Saco Brownies

By No Comments

Save Print
Saco Brownies
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • 8 Tbsp butter
  • 2 Tbsp oil
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • ½ cup flour
  • ¼ tsp salt
  • 6 Tbsp SACO Premium Cocoa
  • ¾ cup pecans, chopped
Instructions
  1. Preheat oven to 350°F.
  2. Grease 8-inch pan.
  3. Cream butter, oil and sugar.
  4. Add eggs one at a time, mixing well after each.
  5. Add vanilla.
  6. In a separate bowl whisk flour, salt and Saco Premium Baking Cocoa.
  7. Add to butter mixture and mix well.
  8. Add nuts.
  9. Spread in prepared pan and bake for 30 minutes.

 

Chocolate Chunks Premium Cocoa

S’Mores Cookies

By No Comments

Save Print
S’Mores Cookies
Cook time: 
Total time: 
Serves: 2.5 dozen cookies
 
Ingredients
  • 1 cup whole wheat flour
  • 1 cup crushed graham crackers
  • ½ cup SACO Premium Cocoa
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup margarine, softened
  • ½ cup sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1½ cups SACO Chocolate CHUNKS
  • 1 cup mini marshmallows
  • ½ cup coconut
Instructions
  1. Set marshmallows on countertop, uncovered, overnight.
  2. This will help them to keep their shape while baking.
  3. Combine flour, graham crackers, Saco Premium Baking Cocoa, baking powder and salt.
  4. Set aside.
  5. In a medium bowl, cream together margarine and sugars.
  6. Beat in eggs and vanilla.
  7. Slowly add flour mix to cream mixture until well blended.
  8. Stir in Saco Chocolate Chunks, coconut and marshmallows.
  9. Chill in refrigerator for 1½ hours to give the cookies a slight cake like texture.
  10. Preheat oven to 350°F.
  11. Line cookie sheets with parchment paper.
  12. Drop dough by rounded tablespoonfuls onto prepared cookie sheets.
  13. Bake for 12-15 minutes.
  14. Remove from oven and let set on cookie sheet for about 5 minutes.
  15. Move to cooling rack to finish cooling.

 

Buttermilk Premium Cocoa

Red Velvet Sheet Cake

By No Comments

Save Print
Red Velvet Sheet Cake
Prep time: 
Cook time: 
Total time: 
Serves: 48 servings
 
Ingredients
  • Cake
  • 2¼ cups all-purpose flour, sifted
  • 1 tsp salt
  • 2 Tbsp SACO Premium Cocoa
  • 2 oz red food coloring
  • ½ cup shortening or butter
  • 1½ cups sugar
  • 2 large eggs
  • 1 cup water
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 tsp vanilla extract
  • 1 tsp Kahlua Liqueur (optional)
  • 1½ tsp white vinegar
  • 1 tsp baking soda
  • Fluffy White Frosting
  • 1 cup milk
  • ¼ cup flour
  • 2 sticks butter
  • 1 cup sugar
  • 2 tsp vanilla extract
  • ½ cup coconut (for topping)
Instructions
  1. Cake
  2. Preheat oven to 350°F Prepare 11 x 17 sheet cake pan with shortening and flour or baking spray. Combine the sifted flour and salt.
  3. Set aside.
  4. In a separate bowl combine the cocoa and food coloring, stirring until smooth.
  5. Set aside.
  6. Cream together the shortening and sugar, beating for 4-5 minutes at medium speed, until fluffy. Add the eggs, one at a time, beating for at least 30 seconds after each addition.
  7. Add the cocoa/food coloring mixture.
  8. Mixing until color is somewhat uniform.
  9. Combine water, Saco Buttermilk Blend, vanilla, and Kahlua.
  10. At low speed, alternately add the flour mixture and the buttermilk mixture to the sugar mixture.
  11. Do not overbeat.
  12. In a small bowl, mix the vinegar with the baking soda.
  13. Stir briefly to mix.
  14. Add to the cake batter.
  15. Fold into the batter to blend well.
  16. Do not beat.
  17. Pour batter into prepared cake pan.
  18. Bake for 20 minutes or until cake tester comes out clean.
  19. Allow cake to cool before frosting.
  20. Fluffy White Frosting
  21. Cook the milk and flour in a heavy saucepan until very thick.
  22. Cool, covered, in refrigerator until very cold.
  23. Beat 2 sticks butter and 1 cup sugar for 8 minutes.
  24. Add the chilled milk/flour paste and beat for another 4 minutes.
  25. Add the vanilla in the last beating.
  26. Frost Red Velvet Sheet cake when cooled.
  27. Toast coconut on cookie sheet at 350°F for 5-7 minutes.
  28. Top cake with toasted coconut.
  29. Chill.
Nutrition Information
Calories: 132 Fat: 7g Saturated fat: 4g Trans fat: 0g Carbohydrates: 18g Sugar: 11g Sodium: 126mg Fiber: 1g Protein: 2g Cholesterol: 24mg

 

Buttermilk Premium Cocoa

Red Velvet Peppermint Cake

By No Comments

Save Print
Red Velvet Peppermint Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 1 pkg white cake mix (18.25 oz pkg)
  • 3 egg whites
  • 3¼ Tbsp SACO Cultured Buttermilk Blend
  • 1⅓ cup water
  • 2 Tbsp oil
  • 1 pkg yellow cake mix (9 oz pkg)
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • ½ cup water
  • 1 egg
  • 1½ Tbsp SACO Premium Cocoa
  • ½ tsp baking soda
  • 2 Tbsp red food coloring
  • 1 tsp cider vinegar
  • Peppermint Cream Cheese Frosting
  • 8oz pkg cream cheese, softened
  • 1 cup butter, softened
  • 2 lbs powdered sugar
  • 2 tsp peppermint extract
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease and flour three 9-inch cake pans.
  4. In medium mixing bowl beat together white cake mix, egg whites, 3¼ Tbsp. Saco Buttermilk Blend, 1⅓ cups water and oil.
  5. In separate mixing bowl, beat together yellow cake mix and remaining cake ingredients.
  6. Spoon red batter alternately with white batter into prepared cake pans.
  7. Swirl batter gently with a knife.
  8. Bake for 22 - 25 minutes or until a wooden pick inserted in center comes out clean.
  9. Cool in pans on wire rack for 10 min.
  10. Place 1 layer cake on serving plate and spread peppermint cream cheese frosting on top.
  11. Place 2nd layer cake on top of that and spread top only with peppermint cream cheese frosting. Place final layer cake on top and cover top and sides with remaining frosting.
  12. Cover with coconut and decorate with peppermint candies.
  13. Peppermint Cream Cheese Frosting
  14. Beat cream cheese and butter at low speed.
  15. Add powdered sugar and peppermint.
  16. Beat until smooth.
Nutrition Information
Calories: 608 Fat: 24g Saturated fat: 11g Trans fat: 0g Carbohydrates: 96g Sugar: 81g Sodium: 514mg Fiber: 1g Protein: 5g Cholesterol: 59mg

 

Buttermilk Premium Cocoa

Raspberry Buttermilk Shortcake with Cocoa Cream

By No Comments

Save Print
Raspberry Buttermilk Shortcake with Cocoa Cream
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • Shortcake
  • 2 cups flour
  • ¼ cup sugar
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • ⅓ cup butter
  • ½ cup water
  • 1 Tbsp lemon peel, grated
  • 2 eggs, divided
  • Cocoa Cream Filling
  • ¼ cup sugar
  • ¼ cup SACO Premium Cocoa
  • ½ Tbsp vanilla
  • 2 cups heavy cream
Instructions
  1. Shortcake
  2. Preheat oven to 350°F.
  3. In a large bowl combine flour, sugar, baking powder, baking soda. salt and Buttermilk Blend.
  4. Cut in butter until mixture resembles coarse meal.
  5. In a small bowl blend water, lemon peel, one whole egg and one egg yolk.
  6. Stir into flour mixture to make a soft dough.
  7. Divide dough into 6 equal portions.
  8. On a floured board pat each into a heart shape or a 3 inch circle.
  9. Place on a greased baking sheet.
  10. Brush generously with remaining egg whites that has been beaten.
  11. Sprinkle generously with sugar.
  12. Bake for 10 - 12 minutes, or shortcakes are golden brown.
  13. Cocoa Cream Filling
  14. In a large mixing bowl combine sugar and Saco Premium Baking Cocoa.
  15. Add vanilla and cream.
  16. Beat with an electric mixer until stiff peaks form.
  17. When the shortcakes are cooled, split in half.
  18. Garnish with raspberries, strawberries or any other berries of choice.
  19. Dollop the cocoa cream on top of berries and then top with remaining biscuit halves or decorate as desired.
Nutrition Information
Calories: 488 Fat: 27g Saturated fat: 17g Trans fat: 0g Carbohydrates: 54g Sugar: 18g Sodium: 661mg Fiber: 2g Protein: 8g Cholesterol: 145mg

 

Premium Cocoa

Raspberry Almond Chocolate Cake

By No Comments

Save Print
Raspberry Almond Chocolate Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 2 cups all purpose flour
  • ¾ cup SACO Premium Cocoa
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • ½ tsp salt
  • ½ cup butter, room temperature
  • 2 cups sugar
  • 3 eggs, room temperature
  • 2 tsp almond extract
  • 1½ cups milk, room temperature
  • 1 pint raspberries powdered sugar
  • Chocolate Cream Cheese Frosting
  • 8oz pkg cream cheese, room temperature
  • 1 stick butter, room temperature
  • ½ cup SACO Premium Cocoa
  • 1 tsp almond extract
  • 4 cups powdered sugar
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease 2 9-inch round cake pans.
  4. Line bottom of pans with wax paper.
  5. In a bowl combine flour, premium baking cocoa, baking soda, baking powder and salt.
  6. Set aside.
  7. In another bowl, beat butter with electric mixer for 30 seconds.
  8. Add sugar and eggs until well combined.
  9. Beat in almond extract and milk.
  10. Gradually add flour mixture on low speed and scrape sides of bowl.
  11. Spread batter evenly onto prepared pans.
  12. Bake for 35-40 minutes.
  13. Cool cake in pans for 10 minutes.
  14. Remove cakes from pans, peel off wax paper and let cool thoroughly.
  15. Place cake layer on serving platter.
  16. Spread with thin layer of cream cheese frosting.
  17. Place raspberries on top of layer of frosting.
  18. Place second cake on top, spread frosting over top and sides.
  19. Garnish with fresh raspberries and light dusting of powdered sugar.
  20. Chocolate Cream Cheese Filling
  21. Beat cream cheese and butter with mixer.
  22. Combine with cocoa, almond extract and powdered sugar until frosting is light and fluffy.
Nutrition Information
Calories: 320 Fat: 13g Saturated fat: 7g Trans fat: 0g Carbohydrates: 50g Sugar: 31g Sodium: 267mg Fiber: 4g Protein: 6g Cholesterol: 66mg

 

Premium Cocoa

Quick One-Cup Hot Chocolate

By No Comments

Save Print
Quick One-Cup Hot Chocolate
Serves: 1 servings
 
Ingredients
  • ½ tsp SACO Premium Cocoa
  • ½ tsp granulated sugar
  • 1 cup milk
Instructions
  1. Combine all ingredients in one 8 ounce cup.
  2. Microwave on high 1 to 2 minutes, or heat on stovetop until hot; stir well (cocoa will blend in once milk is warm).
Nutrition Information
Calories: 128 Fat: 3g Saturated fat: 2g Trans fat: 0g Carbohydrates: 16g Sugar: 2g Sodium: 143mg Fiber: 0g Protein: 10g Cholesterol: 16mg

 

Buttermilk Premium Cocoa

Pink Cloud Chocolate Cake

By No Comments

Save Print
Pink Cloud Chocolate Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 1 cup butter
  • 2 cups granulated sugar
  • 3 Tbsp oil
  • 2 tsp vanilla
  • 3 eggs
  • 2 egg yolks
  • 2¼ cup SACO Premium Cocoa, sifted
  • 1½ tsp baking soda
  • ½ tsp salt
  • ½ cup SACO Cultured Buttermilk Blend
  • 2 cups water
  • Pink Cloud Frosting
  • 1 cup strawberry jelly
  • 2 egg whites, unbeaten dash salt
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease and flour 3- 9” round cake pans.
  4. In large mixer bowl, cream together butter and sugar; beat until light and fluffy.
  5. Blend in oil and vanilla.
  6. Add eggs and egg yolks one at a time, beating well after each.
  7. In a separate bowl sift together the remaining dry ingredients.
  8. Add to creamed mixture alternately with water, beating well after each addition.
  9. Beat at medium speed one minute more.
  10. Bake in prepared pans 20-25 minutes.
  11. Cool for 10 minutes and remove from pans.
  12. Allow to cool completely.
  13. Spread strawberry preserves between layers.
  14. Frost with pink cloud frosting.
  15. Pink Cloud Frosting
  16. Combine all ingredients in a double boiler; cook, beating constantly with electric hand mixer for four minutes.
  17. Remove from heat; continue beating until mixture stands in peaks.
Nutrition Information
Calories: 331 Fat: 17g Saturated fat: 9g Trans fat: 0g Carbohydrates: 48g Sugar: 35g Sodium: 298mg Fiber: 5g Protein: 5g Cholesterol: 92mg

 

Chocolate Chunks Premium Cocoa

Pecan Premium Cocoa Drops

By No Comments

Save Print
Pecan Premium Cocoa Drops
Cook time: 
Total time: 
Serves: 2.5 dozen cookies
 
Ingredients
  • Cookies
  • 1 cup sugar
  • ½ cup SACO Premium Cocoa
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • ⅔ cup vegetable oil
  • 1 egg
  • 2¼ cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 cup water
  • 1 tsp vanilla
  • ½ cup pecans, chopped
  • Frosting
  • 1 Tbsp butter, softened
  • 1 cup confectioners sugar
  • 1 Tbsp SACO Premium Cocoa
  • 3 Tbsp hot brewed coffee or hot water pinch salt pecan halves
Instructions
  1. Cookies
  2. Preheat oven to 400°F.
  3. Combine sugar, Saco Premium Baking Cocoa, Saco Cultured Buttermilk Blend, oil and egg.
  4. Mix well.
  5. In a separate bowl, combine dry ingredients.
  6. Add to creamed mixture alternating with the water.
  7. Mix until blended.
  8. Add vanilla and pecans.
  9. Drop by rounded teaspoons onto greased baking sheet.
  10. Bake for 8-10 minutes or until tops dent slightly when pressed.
  11. Cool on wire racks.
  12. Frosting
  13. Combine all ingredients.
  14. Frost and top each cookie with a pecan half after frosting.
Nutrition Information
Calories: 156 Fat: 8g Saturated fat: 1g Trans fat: 0g Carbohydrates: 20g Sugar: 11g Sodium: 102mg Fiber: 1g Protein: 2g Cholesterol: 8mg

 

Recent posts

California Sun Dry partners with Galbani Cheese

Middleton, WI California Sun Dry, a leading sun-dried tomato brand, has teamed up with... more»

Powdered Goods in High Demand Due to #QuarantineBaking

Middleton, WI As more and more people are staying put inside their homes in an effort to... more»
Instagram Feed

sacopantry