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Buttermilk Premium Cocoa

Idaho Potato Cake

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Idaho Potato Cake
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • 2 cups flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 tsp baking soda
  • ⅛ tsp salt
  • ¼ cup SACO Premium Cocoa
  • 2 cups sugar
  • ⅔ cup Idaho instant potato flakes
  • ⅔ cup nuts
  • 1 cup butter
  • 1 cup water
  • 2 eggs
  • 1 tsp vanilla
Instructions
  1. Preheat oven to 350°F.
  2. Grease and flour 13 x 9 baking dish.
  3. Mix first eight ingredients (flour through nuts) together in large mixing bowl.
  4. Combine butter and water in small pan.
  5. Warm on stove, or microwave until butter is melted.
  6. Beat in eggs and vanilla.
  7. Add this mixture to dry mix.
  8. Stir until all ingredients are well blended.
  9. Pour into prepared dish and bake for 40 to 45 minutes.
  10. I converted this recipe from a family recipe using mashed potatoes to using dry potato flakes in order for it to be placed in a canning jar, which I was giving as Christmas gifts.
  11. When asked if I could convert it to a buttermilk recipe as well, I experimented with the Saco Cultured Buttermilk Blend and have had rave reviews on this cake ever since.
  12. The first eight ingredients are layered in order in the jar and a card is attached with the instructions for mixing with the butter, water, eggs and vanilla.
  13. The nuts are optional as to personal preference.
Nutrition Information
Calories: 141 Fat: 6g Saturated fat: 4g Trans fat: 0g Carbohydrates: 20g Sugar: 13g Sodium: 98mg Fiber: 0g Protein: 2g Cholesterol: 27mg

 

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Huckleberry Brownies

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Huckleberry Brownies
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • ½ cup butter, melted
  • ½ cup SACO Premium Cocoa
  • 1 cup sugar
  • 2 eggs
  • ½ tsp vanilla
  • ½ cup flour
  • ½ cup huckleberries
Instructions
  1. Preheat oven to 350°F.
  2. Mix butter, Saco Premium Baking Cocoa and sugar.
  3. Add eggs and blend until smooth.
  4. Add vanilla and flour.
  5. Add huckleberries.
  6. Pour into a small greased pie pan or square baking dish.
  7. Bake for 25 minutes or until done.

 

Buttermilk Premium Cocoa

Hot Water Chocolate Cupcakes

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Hot Water Chocolate Cupcakes
Cook time: 
Total time: 
Serves: 30 servings
 
Ingredients
  • Cupcakes
  • 2 cups flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 2 cups sugar
  • ½ cup SACO Premium Cocoa dash salt
  • 1½ tsp soda
  • 1 cup water
  • 1½ cups oil
  • 3 eggs
  • 2 tsp vanilla
  • 1 cup boiling water
  • Cream Cheese Icing
  • 1 8oz pkg cream cheese
  • 2 Tbsp vanilla
  • 3½ cups powdered sugar
  • ¼ cup butter, softened
Instructions
  1. Preheat oven to 350°F.
  2. Line 30 cupcake tins with cupcake liners.
  3. In a large mixing bowl, mix the first seven ingredients.
  4. Add the eggs, one at a time mixing well after each addition.
  5. Mix in the vanilla, then stir in the hot water.
  6. Stir well.
  7. Pour into a prepared tins and bake for 25 minutes.
  8. Frost when completely cooled.
Nutrition Information
Calories: 286 Fat: 16g Saturated fat: 4g Trans fat: 0g Carbohydrates: 35g Sugar: 28g Sodium: 110mg Fiber: 1g Protein: 2g Cholesterol: 31mg

 

Premium Cocoa

Hot Fudge Sauce (Microwave Recipe)

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Hot Fudge Sauce (Microwave Recipe)
Serves: 8 servings
 
Ingredients
  • ½ cup granulated sugar
  • 3 Tbsp SACO Premium Cocoa
  • 1½ Tbsp cornstarch dash salt
  • ½ cup water, room temperature
  • 2 Tbsp butter or margarine
  • 1 tsp vanilla extract
Nutrition Information
Calories: 85 Fat: 3g Saturated fat: 12g Trans fat: 0g Carbohydrates: 15g Sugar: 13g Sodium: 33mg Fiber: 1g Protein: 0g Cholesterol: 8mg

 

Premium Cocoa

Helen’s Minty Brownie Patty

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Helen’s Minty Brownie Patty
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 1 pie shell crust
  • ½ cup SACO Premium Cocoa
  • 1¼ cups granulated sugar, divided
  • 1 cup butter
  • 4 eggs
  • 1 tsp vanilla extract
  • 1¼ cups all-purpose flour
  • 1 tsp baking powder
  • 12 oz mint chocolate chips, divided
Instructions
  1. Preheat oven to 350°F.
  2. If using prepared pie crust, press into pie plate and flute edges.
  3. If using frozen single pie crust, defrost.
  4. In small mixing bowl combine the cocoa and ¼ cup sugar; mix well.
  5. In large mixing bowl beat butter, cocoa mixture, eggs, remaining 1 cup sugar and vanilla.
  6. Beat until creamy.
  7. Mix in flour and baking powder until well-blended.
  8. Fold in ½ the minty chocolate chips.
  9. Pour into pie crust and bake 35 to 40 minutes, or until wooden toothpick tests done.
  10. Garnish with remaining chips while still hot.
Nutrition Information
Calories: 745 Fat: 44g Saturated fat: 25g Trans fat: 0g Carbohydrates: 91g Sugar: 32g Sodium: 373mg Fiber: 5g Protein: 8g Cholesterol: 69mg

 

Premium Cocoa

Fudge Buttons

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Fudge Buttons
Serves: 1.5 dozen
 
Ingredients
  • 2 Tbsp butter
  • 1½ tsp SACO Premium Cocoa
  • 1½ tsp powdered sugar
  • ½ tsp milk
  • 2 Tbsp creamy peanut butter chocolate chips or peanut butt
Instructions
  1. In small saucepan, melt the butter; remove from heat.
  2. Add cocoa and mix well.
  3. Stir in sugar.
  4. Add milk and stir until smooth.
  5. Add peanut butter and mix well.
  6. Drop by teaspoonfuls onto the waxed paper; flatten tops and shape into 1” patties.
  7. You may add a chocolate or peanut butter chip on top.
Nutrition Information
Calories: 31 Fat: 2g Saturated fat: 1g Trans fat: 0g Carbohydrates: 2g Sugar: 2g Sodium: 23mg Fiber: 0g Protein: 1g Cholesterol: 4mg

 

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Groovy Chocolate Cake

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Groovy Chocolate Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • ½ cup SACO Premium Cocoa
  • 1 cup water, divided
  • 2 tsp baking soda
  • 2 cups granulated sugar
  • ¾ cup butter or margarine
  • 2 eggs
  • 3 cups cake flour*
  • ¼ tsp salt
  • ½ cup cold coffee
  • 1½ tsp vanilla extract
  • Sour Cream Velvet Frosting
  • ¼ cup butter or margarine, softened
  • ½ cup sour cream
  • 1 tsp vanilla extract
  • ¾ cup SACO Premium Cocoa
  • 2½ cups powdered sugar
Instructions
  1. Cake
  2. Preheat oven to 350°F .
  3. Grease bottoms only of two 8-inch round cake pans.
  4. Line bottoms of pans with waxed paper; grease waxed paper; set aside.
  5. In saucepan combine cocoa and ½ cup water.
  6. Cook until boiling.
  7. Stir in baking soda; set aside to cool.
  8. In large mixing bowl beat together sugar and butter until light and fluffy.
  9. Add eggs; beat well.
  10. In medium mixing bowl sift together flour and salt.
  11. Add flour mixture to creamed mixture, alternately with cold water and coffee.
  12. Beat well.
  13. Add cooked cocoa mixture and vanilla.
  14. Beat until well-blended.
  15. Pour into prepared pans and bake 40 to 45 minutes, or until wooden toothpick tests done.
  16. Cool on wire rack.
  17. Once cool, split cake layers in half horizontally to make 4 layers.
  18. Place one cake layer on a serving plate and spread with thin layer of Sour Cream Velvet Frosting. Repeat procedure with second and third cake layers, using thin layer of frosting between each layer. Top stack with fourth layer.
  19. Spread remaining frosting up sides and on top of cake.
  20. * If cake flour is not available, substitute 2 cups sifted all-purpose flour.
  21. Sour Cream Velvet Frosting
  22. In large mixing bowl blend together butter, sour cream and vanilla.
  23. Gradually beat in cocoa, and enough of the powdered sugar to make frosting of spreading consistency.
  24. Yields enough to frost two 8-inch layer cakes.
Nutrition Information
Calories: 402 Fat: 15g Saturated fat: 9g Trans fat: 0g Carbohydrates: 68g Sugar: 44g Sodium: 188mg Fiber: 2g Protein: 4g Cholesterol: 58mg

 

Buttermilk Premium Cocoa

German Chocolate Cake

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German Chocolate Cake
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Cake
  • ¼ cup SACO Premium Cocoa
  • 2 Tbsp solid vegetable shortening
  • ¼ cup granulated sugar
  • ⅓ cup boiling water
  • 1⅔ cups all-purpose flour
  • ¾ tsp baking soda
  • ½ tsp salt
  • ¼ cup SACO Cultured Buttermilk Blend
  • ⅔ cup butter or margarine, softened
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 3 egg yolks
  • ⅔ cup water
  • 3 egg whites
  • Coconut-Pecan Frosting
  • ⅔ cup evaporated milk
  • ⅔ cup granulated sugar
  • ¼ cup butter or margarine
  • 1 egg, slightly beaten
  • 1 cup shredded coconut
  • ¾ cup pecans, chopped
  • ½ tsp vanilla extract
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease 13 x 9 inch pan, two 9-inch, or three 8-inch round layer pans.
  4. Place cocoa, shortening and sugar in small bowl and add boiling water.
  5. Stir until blended; cool.
  6. In medium mixing bowl sift together flour, baking soda, salt and SACO Buttermilk Blend; set aside. In large mixing bowl combine butter, 1 cup sugar and vanilla.
  7. Beat until fluffy.
  8. Beat in egg yolks, one at a time.
  9. Gradually add cocoa mixture.
  10. Beating on low speed, alternate the addition of the dry ingredients and water to the cocoa mixture. Mix just until well-blended.
  11. Do not overbeat.
  12. In separate mixing bowl beat egg whites until stiff.
  13. Fold into batter.
  14. Pour into desired baking pan(s).
  15. Bake two 9-inch layer pans 30 to 35 minutes, three 8-inch layer pans 25 to 30 minutes, or rectangular pan 40 to 45 minutes, or until wooden toothpick tests done.
  16. Cool.
  17. Fill and frost top with Coconut-Pecan Frosting.
  18. Coconut-Pecan Frosting
  19. In medium saucepan blend together evaporated milk, sugar, butter and egg.
  20. Cook and stir over medium heat until mixture comes to a full boil.
  21. Boil 2 minutes, stirring constantly.
  22. Cool slightly and add coconut, pecans and vanilla.
  23. Cool until of spreading consistency, stirring occasionally.
Nutrition Information
Calories: 141 Fat: 9g Saturated fat: 5g Trans fat: 0g Carbohydrates: 13g Sugar: 7g Sodium: 128mg Fiber: 1g Protein: 3g Cholesterol: 15mg

 

Premium Cocoa

Fudgy Cocoa Brownies

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Fudgy Cocoa Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • ½ cup butter or margarine
  • ⅓ cup SACO Premium Cocoa
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ cup all-purpose flour
  • ¼ tsp salt
  • ½ cup nuts, chopped
Instructions
  1. Preheat oven to 350°F.
  2. Grease one 8-inch square baking pan.
  3. In a medium saucepan melt butter over low heat (or melt in microwave in a one-quart container).  Remove melted butter from heat, add cocoa, and stir until well-blended.
  4. Add sugar and mix well.
  5. Add eggs, one at a time, beating well after each addition.
  6. Stir in vanilla, flour and salt.
  7. DO NOT OVERBEAT.
  8. Fold in nuts.
  9. Spread in prepared pan and bake 25 to 30 minutes, or until wooden toothpick tests done.
Nutrition Information
Calories: 150 Fat: 9g Saturated fat: 4g Trans fat: 0g Carbohydrates: 17g Sugar: 13g Sodium: 85mg Fiber: 1g Protein: 2g Cholesterol: 19mg

 

Buttermilk Premium Cocoa

Fudgy Buttermilk Cake

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Fudgy Buttermilk Cake
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Cake
  • ¾ cup butter
  • 2 cups sugar
  • 3 eggs
  • 2 tsp vanilla
  • 1 cup mashed potatoes
  • 1 cup water
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • ½ cup SACO Premium Cocoa
  • 1⅔ cups cup all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt (omit if potatoes have been salted)
  • Frosting
  • 1 stick butter or margarine
  • ¼ cup SACO Premium Cocoa
  • ⅓ cup water
  • 1 Tbsp SACO Cultured Buttermilk Blend
  • 3¼ cups powdered sugar
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Allow butter and eggs to rest at room temperature for 30 minutes.
  4. Grease and flour one 13 x 9-inch baking pan.
  5. In mixing bowl beat butter with electric mixer on medium speed for 30 seconds.
  6. Gradually add sugar and beat until well combined, about 3 minutes.
  7. Add eggs one at a time, beating after each egg.
  8. Beat in vanilla.
  9. Add mashed potatoes, water, Saco Cultured Buttermilk Blend, Saco Premium Cocoa, flour, soda and salt.
  10. Beat on low speed until combined, scrape sides of bowl.
  11. Beat on medium speed for 20 seconds more.
  12. Spread batter evenly into the prepared pans. Bake for 30 to 35 minutes or until wooden tooth pick inserted in center comes out clean.
  13. Cool cake layers in pans for 10 minutes then remove.
  14. Peel off wax paper. Cool thoroughly.
  15. Frosting
  16. On low heat melt butter; add cocoa, water and Saco Cultured Buttermilk Blend until bubbles appear. Remove from heat and cool 5 minutes; add powdered sugar.
  17. Place one cake layer on serving plate.
  18. Spread with buttermilk frosting.
  19. Top with second cake layer, frost sides and cake top.
  20. Top off cake with chocolate leaves or shavings made with Saco Chocolate Chunks.
Nutrition Information
Calories: 203 Fat: 8g Saturated fat: 5g Trans fat: 0g Carbohydrates: 32g Sugar: 25g Sodium: 157mg Fiber: 1g Protein: 2g Cholesterol: 37mg

 

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