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Premium Cocoa

Viennese Mocha Nut Bread

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Viennese Mocha Nut Bread
Serves: 12 servings
 
Ingredients
  • 1lb Loaf
  • ¾ cup water
  • 1 Tbsp vegetable oil
  • ⅓ cup hazelnuts
  • * 2 Tbsp SACO Premium Cocoa
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • *2 2 Tbsp granulated sugar
  • ¾ tsp salt
  • 2 cups bread flour
  • 2¼ tsp Red Star® Active Dry Yeast
  • 1.5lb Loaf
  • 1 cup water
  • 1 Tbsp vegetable oil
  • ½ cup hazelnuts
  • * ¼ cup SACO Premium Cocoa
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • *2 3 Tbsp granulated sugar
  • 1 tsp salt
  • 3 cups bread flour
  • 1 Tbsp Red Star® Active Dry Yeast
Instructions
  1. *Hazelnuts can be purchased in most large grocery stores, and are commonly labeled “Filbert” nuts. Add ingredients in the order suggested by your bread machine manual.
  2. Use Basic Medium setting.
  3. *1 The water used should be about 80°F.
  4. Since your body temperature is higher than 80°F, this will feel cool (not cold) to you.
  5. Using water too warm will inhibit the yeast from working at its full potential, as will water that is too cold.
  6. *2 For a 1½ Lb. loaf use 3 Tbsp. of SACO cultured Buttermilk Blend, or entire contents of one 0.8 ounce envelope.
  7. For a 1 Lb. loaf use 2 Tbsp. of SACO cultured Buttermilk Blend, or approximately ⅔ of a 0.8 ounce envelope.
Nutrition Information
Calories: 121 Fat: 3g Saturated fat: 0g Trans fat: 0g Carbohydrates: 20g Sugar: 3g Sodium: 153mg Fiber: 1g Protein: 3g Cholesterol: 0mg

 

Upside-Down Chocolate Cake

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Upside-Down Chocolate Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • ½ cup SACO Premium Cocoa
  • 1⅓ cup flour
  • 1¼ cup sugar, divided
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • 2 Tbsp Ultra-gel, modified food starch
  • ½ cup butter
  • 2 eggs
  • 1 tsp vanilla
  • ¾ cup water
  • Topping
  • ½ cup light brown sugar
  • ¼ cup butter
  • ⅔ cup pecans, chopped
  • ⅔ cup flaked coconut
  • ½ cup evaporated milk
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Combine Saco Premium Baking Cocoa, flour, ½ cup sugar, baking soda, baking powder, salt, Saco Cultured Buttermilk Blend and Ultra-gel.
  4. Stir with a wire whip to combine thoroughly and set aside.
  5. Cream together butter and ¾ cup sugar until light and fluffy, add eggs one at a time, beat well, add vanilla.
  6. Alternately combine flour mixture with butter mixture adding enough water to blend.
  7. Pour cake batter into prepared bundt pan with the brown sugar, butter, nuts and coconut topping. Bake for 40 - 45 minutes or until inserted cake tester comes out clean.
  8. Cool in pan for 5 minutes, loosen sides with spatula.
  9. Invert onto flat serving plate.
  10. Serve warm or cold with topping or ice cream if desired.
  11. Topping
  12. Melt butter in the bottom of a bundt pan, stir in brown sugar.
  13. Sprinkle pecans and coconut over sugar mixture, then sprinkle with evaporated milk.
  14. Set aside.
Nutrition Information
Calories: 281 Fat: 15g Saturated fat: 8g Trans fat: 0g Carbohydrates: 36g Sugar: 25g Sodium: 222mg Fiber: 2g Protein: 4g Cholesterol: 49mg

 

Two-Egg Yellow Chiffon Cake

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Two-Egg Yellow Chiffon Cake
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Cake
  • 2 eggs, separated
  • 1½ cups granulated sugar
  • 2¼ cups cake flour *, sifted
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • ¼ cup SACO Cultured Buttermilk Blend
  • ⅓ cup vegetable oil
  • 1 cup water
  • 1½ tsp vanilla extract
  • French Silk Frosting
  • 2⅔ cups powdered sugar
  • 1 Tbsp SACO Cultured Buttermilk Blend
  • ⅔ cup butter or margarine, softened
  • 6 Tbsp SACO Premium Cocoa
  • 2 Tbsp vegetable oil
  • ¾ tsp vanilla extract
  • 2 Tbsp milk
Instructions
  1. Cake
  2. Have ingredients at room temperature.
  3. Preheat oven to 350°F.
  4. Grease and flour one 13 x 9 inch baking pan.
  5. In small mixing bowl beat egg whites until foamy.
  6. Beat in ½ cup of the sugar, 1 Tbsp at a time.
  7. Continue beating until very stiff and glossy.
  8. Set meringue aside.
  9. In large mixing bowl sift together remaining sugar, flour, baking powder, baking soda, salt and Buttermilk Blend.
  10. Add oil, half the water and vanilla.
  11. Beat 1 minute on high speed, scraping bowl constantly.
  12. Add remaining water and egg yolks.
  13. Beat 1 minute, scraping bowl occasionally.
  14. Fold in meringue.
  15. Pour into prepared pan(s).
  16. Bake 40 to 50 minutes, or until wooden toothpick tests done.
  17. Cool.
  18. Frost with French Silk Frosting.
  19. * If cake flour is not available, substitute 2 cups sifted all-purpose flour.
  20. French Silk Frosting
  21. In small mixing bowl blend together sugar, SACO Buttermilk Blend, butter, cocoa, oil and vanilla on low speed.
  22. Gradually add milk; beat until smooth and fluffy.
  23. Makes enough to fill and frost two layers or one oblong cake.
Nutrition Information
Calories: 183 Fat: 8g Saturated fat: 3g Trans fat: 0g Carbohydrates: 28g Sugar: 20g Sodium: 145mg Fiber: 0g Protein: 2g Cholesterol: 23mg

 

Two-Egg Chocolate Chiffon Cake

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Two-Egg Chocolate Chiffon Cake
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • 2 eggs, separated
  • 1½ cups granulated sugar
  • 1¾ cups cups cake flour *, sifted
  • 1 tsp salt
  • ¾ tsp baking soda
  • ¼ cup SACO Cultured Buttermilk Blend
  • ⅓ cup vegetable oil
  • 1 cup water
  • 6 Tbsp SACO Premium Cocoa
  • 2 Tbsp vegetable oil
Instructions
  1. Have ingredients at room temperature.
  2. Preheat oven to 350°F.
  3. Grease and flour one 13 x 9 inch baking pan, or two 8 or 9-inch round layer pans.
  4. In small mixing bowl beat egg whites until foamy.
  5. Beat in ½ cup of the sugar, 1 tablespoon at a time.
  6. Continue beating until stiff and glossy.
  7. Set meringue aside.
  8. In large mixing bowl sift together remaining sugar, flour, salt, baking soda and Buttermilk Blend. Add ⅓ cup oil and half the water.
  9. Beat one minute on high speed, scraping bowl constantly.
  10. Add remaining water, egg yolks, oil and 6 Tbsp. cocoa.
  11. Beat one minute, scraping bowl occasionally.
  12. Fold in meringue.
  13. Pour into pan(s).
  14. Bake oblong pan 40 to 50 minutes, layer pans 30 to 35 minutes, or until wooden toothpick tests clean.
  15. Cool.
  16. Frost as desired or use to make SACO Bavarian Torte.
  17. * If cake flour is not available, substitute 1½ cups sifted all-purpose flour
Nutrition Information
Calories: 98 Fat: 3g Saturated fat: 1g Trans fat: 0g Carbohydrates: 16g Sugar: 10g Sodium: 110mg Fiber: 16g Protein: 1g Cholesterol: 1mg

 

Tunnel of Fudge Cake

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Tunnel of Fudge Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 1¾ cup sugar
  • 1¾ cup margarine, softened
  • 6 eggs
  • 2 cups powdered sugar
  • 2½ cups all-purpose flour
  • ¾ cup SACO Premium Cocoa
  • 2 cups nuts, chopped
  • glaze
  • 1 cup powdered sugar
  • ¼ cup SACO Premium Cocoa
  • 1 Tbsp SACO Cultured Buttermilk Blend
  • ¼ cup water
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease and flour bundt pan or 10 inch tube pan.
  4. In a large bowl, combine sugar and margarine, beat until light and fluffy.
  5. Add eggs one at a time, beating well after each addition.
  6. Gradually add powdered sugar; blend well.
  7. By hand, stir in flour and remaining cake ingredients until well blended.
  8. Spoon batter into greased and floured pan, spread evenly.
  9. Bake for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan. Cool upright in pan on wire rack for 1½ hours.
  10. Invert onto serving platter; cool at least 2 hours.
  11. Glaze
  12. In a small bowl, combine all glaze ingredients, adding just enough water for desired drizzling consistency.
  13. Spoon over top of cake, allowing some to run down the sides.
  14. Store tightly covered.
  15. Nuts are essential for the success of this recipe.
Nutrition Information
Calories: 554 Fat: 32g Saturated fat: 6g Trans fat: 4g Carbohydrates: 65g Sugar: 45g Sodium: 261mg Fiber: 3g Protein: 7g Cholesterol: 70mg

 

Three-Layer Chocolate Sour Cream Cake

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Three-Layer Chocolate Sour Cream Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • ¾ cup SACO Premium Cocoa
  • 1 cup butter or margarine
  • 1⅓ cups boiling water
  • 3 cups light brown sugar
  • 4 eggs (room temperature)
  • 2 tsp vanilla extract
  • 2¾ cups all-purpose flour
  • 3 tsp baking soda
  • ½ tsp salt
  • 1⅓ cups sour cream (room temperature)
  • Chocolate Filling
  • ¾ cup butter or margarine
  • ¾ cup SACO Premium Cocoa
  • 3 cups powdered sugar
  • 6 Tbsp milk
  • 2 tsp vanilla extract
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease and flour three 9-inch round layer cake pans.
  4. Set aside.
  5. Place cocoa and ¼ cup butter in small mixing bowl and add boiling water.
  6. Stir until smooth. Cool.
  7. In large mixing bowl beat together ¾ cup butter, sugar, eggs and vanilla at high speed for 5 minutes, or until very light and fluffy.
  8. In medium mixing bowl sift together flour, soda and salt.
  9. Add flour mixture alternately with cocoa mixture and sour cream to creamed ingredients, beginning and ending with flour, and beat until batter is smooth.
  10. DO NOT OVERBEAT.
  11. Pour into prepared pans.
  12. Bake 35 to 40 minutes, or until wooden toothpick tests done.
  13. Cool on racks 10 minutes; remove from pans.
  14. Cool completely.
  15. Frost with Chocolate Frosting.
  16. Chocolate Frosting
  17. In small saucepan melt butter over medium heat.
  18. Add cocoa.
  19. Heat just until mixture boils, stirring constantly until smooth.
  20. Pour into large mixing bowl and cool completely.
  21. Add powdered sugar alternately with milk, beating until it spreads easily.
  22. Blend in vanilla.
Nutrition Information
Calories: 231 Fat: 26g Saturated fat: 16g Trans fat: 0g Carbohydrates: 85g Sugar: 63g Sodium: 494mg Fiber: 3g Protein: 6g Cholesterol: 110mg

 

Supreme Chocolate Cake

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Supreme Chocolate Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • ¾ cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1½ vanilla
  • ¾ cup SACO Premium Cocoa
  • ¾ cup boiling water
  • 1 cup cold water
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 2½ cups flour
  • 1½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • Frosting
  • 8oz pkg cream cheese, softened
  • 1¼ cups powdered sugar, divided
  • 2 tsp vanilla
  • 1½ cups whipping cream
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. In a mixing bowl, cream butter and sugar.
  4. Add eggs, one at a time, beating well after each addition.
  5. Beat in vanilla.
  6. In a separate bowl, whisk cocoa and boiling water until smooth; stir in cold water.
  7. Sift together Saco buttermilk powder, flour, baking soda, baking powder and salt.
  8. Add creamed mixture to cocoa mixture.
  9. Beat until smooth.
  10. Pour into three greased and floured 9-inch round baking pans.
  11. Bake for 25-30 minutes or until done.
  12. Remove from pans to wire racks.
  13. Frosting
  14. In a mixing bowl, beat cream cheese with ½ cup powdered sugar.
  15. Add vanilla, whipping cream and remaining sugar.
  16. Beat until frosting reaches desired consistency.
  17. Place one cooled cake layer on a serving plate.
  18. Spread with ⅓ of the frosting.
  19. Repeat layers.
  20. Garnish if desired.
  21. Refrigerate.
Nutrition Information
Calories: 373 Fat: 16g Saturated fat: 10g Trans fat: 0g Carbohydrates: 54g Sugar: 36g Sodium: 339mg Fiber: 2g Protein: 6g Cholesterol: 89mg

 

Strawberry Cream Cheese Cake Brownies

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Strawberry Cream Cheese Cake Brownies
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Brownie
  • 1 cup butter
  • ¾ cup SACO Premium Cocoa
  • 1½ cups flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 4 eggs
  • 2 cups sugar
  • 1 tsp vanilla
  • Topping
  • 4 oz softened cream cheese
  • 1 cup powdered sugar
  • 4 oz whipped cream topping
  • ¾ cup strawberry jam chopped pecans chocolate strawberries
Instructions
  1. Brownie
  2. Preheat oven to 350°F.
  3. Melt butter in saucepan over medium heat.
  4. Remove from stove and add Saco Premium Cocoa.
  5. Cool.
  6. Place dry ingredients, flour, salt and baking powder in a bowl and set aside.
  7. Beat eggs and sugar until well blended.
  8. Slowly add dry ingredients, then add the vanilla.
  9. Blend well.
  10. Slowly add cooled cocoa mixture.
  11. Spread into a greased 13 x 9 pan.
  12. Bake for 25-30 minutes or until toothpick inserted in middle comes out clean.
  13. Cool.
  14. Topping
  15. Whip cream cheese, and powdered sugar until well blended.
  16. Slowly add whip cream.
  17. Blend evenly.
  18. Spread over cooled brownies.
  19. Top with strawberry jam and sprinkle with chopped nuts.
  20. Cut down the middle of your cake pan (13 inch side).
  21. Cut pie size triangle on each side of the middle out.
  22. Carefully place the pie size brownies on a round plate to appear as a cheese cake and garnish with your chocolate strawberries.
  23. Enjoy
Nutrition Information
Calories: 496 Fat: 24g Saturated fat: 13g Trans fat: 0g Carbohydrates: 69g Sugar: 52g Sodium: 310mg Fiber: 3g Protein: 5g Cholesterol: 56mg

 

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’s Fudge Dream

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Saco’s Fudge Dream
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • 2 cups all-purpose flour
  • 5 Tbsp SACO Cultured Buttermilk Blend
  • 1¾ cups granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda dash salt
  • 1¼ cups water
  • ¾ cup solid shortening
  • 1 tsp vanilla extract
  • ½ cup SACO Premium Cocoa
  • 2 eggs Almond bark Chocolate curls
Instructions
  1. Preheat oven to 350°F.
  2. Grease one bundt pan.
  3. In large mixing bowl combine flour, Buttermilk Blend, sugar, baking powder, baking soda and salt.  Add water, shortening and vanilla.
  4. Beat on low speed until combined.
  5. Beat 2 more minutes.
  6. Add cocoa and beat again.
  7. Add eggs and beat until well-blended.
  8. Pour into prepared pan.
  9. Bake 40 to 45 minutes, or until wooden toothpick tests done.
  10. Cool 10 minutes in pan, then remove from pan and cool completely on wire rack.
  11. Garnish with almond bark and chocolate curls.
Nutrition Information
Calories: 163 Fat: 1g Saturated fat: 0g Trans fat: 0g Carbohydrates: 26g Sugar: 23g Sodium: 87mg Fiber: 1g Protein: 3g Cholesterol: 1mg