SacoFoods

Premium Cocoa

Fudge Sauce

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Fudge Sauce
Serves: 2 cups
 
Ingredients
  • ⅓ cup water
  • ½ cup corn syrup
  • 2 Tbsp unsalted butter
  • ½ cup evaporated milk
  • 10 Tbsp SACO Premium Cocoa, divided
  • 2 Tbsp vegetable oil
  • ¾ cup granulated sugar
Instructions
  1. In medium saucepan combine water, corn syrup, butter and milk.
  2. Bring to a boil.
  3. Remove from heat and add 6 Tbsp cocoa and oil.
  4. Let stand 1 to 2 minutes, until mixture is smooth and free from lumps; stir well.
  5. In small mixing bowl combine ¼ cup cocoa and sugar.
  6. Stir into chocolate mixture and simmer 4 to 5 minutes, stirring often.
  7. Serve warm.
Nutrition Information
Calories: 109 Fat: 4g Saturated fat: 1g Trans fat: 0g Carbohydrates: 19g Sugar: 12g Sodium: 10mg Fiber: 1g Protein: 1g Cholesterol: 4mg

 

Frosted Mint Brownies

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Frosted Mint Brownies
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Brownies
  • 6 oz SACO Chocolate CHUNKS
  • 7 Tbsp unsalted butter or margarine
  • 1 cup granulated sugar
  • 2 eggs
  • ½ tsp mint extract
  • 1 cup all-purpose flour
  • 2 Tbsp SACO Premium Cocoa
  • ½ tsp baking powder
  • ½ tsp salt
  • Mint Frosting
  • 3 Tbsp unsalted butter, softened
  • ½ tsp vanilla extract
  • ½ tsp mint extract
  • ⅛ tsp salt
  • 5 tsp cold water
  • 1½ cups powdered sugar
Instructions
  1. Brownies
  2. Preheat oven to 350°F.
  3. Grease one 8-inch square baking pan.
  4. Melt CHUNKS and butter together in double boiler or in microwave.
  5. Add sugar; stir well.
  6. Add eggs and mix until combined.
  7. Stir in mint extract.
  8. In medium mixing bowl sift together flour, cocoa, baking powder and salt.
  9. Stir dry ingredients into chocolate mixture and spread batter into prepared pan.
  10. Bake 30 minutes.
  11. Cool at room temperature and frost with Mint Frosting.
  12. Mint Frosting
  13. In large mixing bowl combine butter, extracts and salt.
  14. Gradually beat in water and powdered sugar until smooth.
  15. Spread desired amount over brownies.
  16. Any extra frosting can be spread between cookies or graham crackers for a real treat!
  17. *Note: Mint extract is available as peppermint, spearmint or creme de menthe.
  18. Pick your favorite.
Nutrition Information
Calories: 244 Fat: 11g Saturated fat: 4g Trans fat: 0g Carbohydrates: 37g Sugar: 29g Sodium: 117mg Fiber: 1g Protein: 2g Cholesterol: 31mg

 

Frosted Brownies

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Frosted Brownies
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Brownies
  • 1 cup butter
  • 1 cup water
  • 4 Tbsp SACO Premium Cocoa
  • 2 cups sugar
  • 2 cups flour
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1 tsp soda
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 2 eggs
  • ½ cup water
  • Frosting
  • 1 stick butter
  • 4 Tbsp SACO Premium Cocoa
  • 6 Tbsp milk
  • 1 pkg powdered sugar
  • 1 tsp vanilla
  • 1 cup nuts, chopped (optional)
Instructions
  1. Brownies
  2. Preheat oven to 350°F.
  3. In a saucepan bring to a boil the butter, water and Saco Premium Baking Cocoa.
  4. In a large mixing bowl combine the sugar, flour, cinnamon, salt, soda and Cultured Buttermilk Blend. Pour chocolate mixture from saucepan into the mixing bowl.
  5. Stir well and add eggs and water.
  6. Pour into an ungreased 13 x 9 pan and bake for 30 minutes or until done.
  7. Frosting
  8. In a saucepan bring to a boil the butter, Saco Premium Baking Cocoa and milk.
  9. In a separate bowl combine the powdered sugar, vanilla and nuts.
  10. Add chocolate mixture to the sugar mixture and mix well
Nutrition Information
Calories: 236 Fat: 9g Saturated fat: 6g Trans fat: 0g Carbohydrates: 38g Sugar: 31g Sodium: 144mg Fiber: 1g Protein: 2g Cholesterol: 35mg

 

Favorite Cocoa Cake

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Favorite Cocoa Cake
Prep time: 
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 1 cup butter or margarine
  • 3 cups brown sugar, packed
  • 4 eggs
  • 2 tsp vanilla extract
  • 2⅔ cups all-purpose flour
  • ¾ cup SACO Premium Cocoa
  • 1 Tbsp baking soda
  • ½ tsp salt
  • 1⅓ cup sour cream
  • 1⅓ cup water, boiling
  • Frosting
  • ½ cup butter
  • 3 oz chocolate square, unsweetened
  • 3 oz chocolate square, semisweet
  • 6 cups powdered sugar
  • 1 cup sour cream
  • 2 tsp vanilla extract
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease and flour 2-9 inch round baking pans.
  4. In a large mixing bowl, cream butter and brown sugar.
  5. Add eggs, one at a time, beating well after each addition.
  6. Beat on high speed until light and fluffy.
  7. Blend in vanilla. In a separate bowl combine flour, Saco Premium Baking Cocoa, baking soda and salt; add alternately with sour cream to creamed mixture.
  8. Mix on low speed just until combined.
  9. Stir in water until blended.
  10. Pour into prepared cake pans.
  11. Bake for 30-35 minutes or until inserted toothpick comes out clean.
  12. Frosting
  13. In a medium saucepan, melt butter and chocolate over low heat, stirring often.
  14. Cool slightly. In a mixing bowl, combine powdered sugar, sour cream and vanilla.
  15. Add chocolate mixture and beat until smooth.
  16. Spread frosting on the cooled cake.
Nutrition Information
Calories: 670 Fat: 27g Saturated fat: 16g Trans fat: 0g Carbohydrates: 107g Sugar: 87g Sodium: 482mg Fiber: 2g Protein: 5g Cholesterol: 110mg

 

Fast Chocolate Fudge

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Fast Chocolate Fudge
Serves: 25 servings
 
Ingredients
  • 1⅓ cups SACO Chocolate CHUNKS
  • ½ cup SACO Premium Cocoa, sifted
  • 2 Tbsp unsalted butter
  • 1¼ cups granulated sugar
  • ¾ cup heavy or whipping cream
  • 1 cup marshmallow cream
  • 2 tsp vanilla extract
  • ¾ cup nuts, coarsely chopped and toasted
Instructions
  1. Grease one 8 or 9-inch baking square pan.
  2. In large mixing bowl combine CHUNKS and cocoa; set aside.
  3. In 2 qt. saucepan bring butter, sugar and cream to a boil.
  4. Cook on low heat for 5 minutes, without stirring.
  5. Pour hot mixture over chocolate and cocoa.
  6. Let stand 1 minute and stir until smooth.
  7. Stir in marshmallow cream and vanilla; spread into prepared pan.
  8. Quickly sprinkle nuts over top of fudge, pressing gently into surface of the fudge.
  9. Chill 1 hour and cut fudge into 1-inch squares.
  10. Store in covered container in refrigerator.
  11. Fudge is soft at room temperature and best if eaten chilled.
  12. **Note: To toast nuts, spread them on a baking sheet and toast briefly in a 350°F oven until lightly browned.
  13. Set aside to cool.
Nutrition Information
Calories: 142 Fat: 7g Saturated fat: 3g Trans fat: 0g Carbohydrates: 20g Sugar: 17g Sodium: 6mg Fiber: 1g Protein: 1g Cholesterol: 6mg

 

Fantastic Coconut Brownies

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Fantastic Coconut Brownies
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Brownies
  • 1 oz square unsweetened chocolate
  • ⅓ cup butter
  • 3 Tbsp SACO Premium Cocoa
  • 1 Tbsp vegetable oil
  • ⅔ cup all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • 2 eggs
  • 1 cup sugar
  • 1 tsp vanilla
  • Coconut Filling
  • 2 Tbsp granulated sugar
  • ⅔ cup sweetened condensed milk
  • 1¼ cups coconut, shredded
  • 1 egg
  • ½ tsp vanilla
  • ¼ tsp coconut extract
Instructions
  1. Brownies
  2. Preheat oven to 350°F.
  3. In a double boiler melt chocolate and butter over simmering water.
  4. Add Saco Premium Baking Cocoa and vegetable oil.
  5. In a medium mixing bowl, sift or whisk flour, baking powder and salt.
  6. In a separate bowl, beat eggs and add sugar.
  7. Combine chocolate mixture with the eggs and sugar, add vanilla and mix well.
  8. Add flour mixture.
  9. Spread half of the brownie mixture in the bottom of a greased 8 inch square pan.
  10. Cover with the coconut mixture.
  11. Spread remaining brownie mixture over the top.
  12. Bake about 35 minutes or until a toothpick comes out clean or the center is almost set.
  13. Cool completely.
  14. Sprinkle with powdered sugar, if desired.
  15. Coconut Filling
  16. Stir together sugar, condensed milk, coconut, egg, vanilla and coconut extract.
  17. Set aside.
Nutrition Information
Calories: 216 Fat: 10g Saturated fat: 6g Trans fat: 0g Carbohydrates: 30g Sugar: 24g Sodium: 126mg Fiber: 1g Protein: 3g Cholesterol: 49mg

 

English Toffee

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English Toffee
Serves: 32 servings
 
Ingredients
  • Toffee
  • 1 lb butter
  • 2¼ cups granulated sugar
  • 1 cup almonds, whole or sliced
  • Chocolate Topping
  • 6 Tbsp SACO Premium Cocoa
  • 6 oz SACO Chocolate CHUNKS
  • 7 Tbsp butter
  • 6 Tbsp powdered sugar walnuts, finely chopped (optional)
Instructions
  1. Toffee
  2. Melt butter with sugar on medium heat until it starts to turn brown, stirring constantly until candy thermometer reads 260°F.
  3. Pour out onto Silpat mat to cool.
  4. Break into pieces.
  5. Chocolate Topping
  6. In a medium saucepan combine cocoa, Chunks, butter and powdered sugar.
  7. Heat until butter and Chunks are melted, stirring until smooth.
  8. Remove from heat.
  9. Dip pieces of toffee into chocolate and lay on waxed paper to dry.
  10. Sprinkle with nuts, if desired, and cool (refrigerate if necessary to solidify chocolate).
Nutrition Information
Calories: 198 Fat: 17g Saturated fat: 10g Trans fat: 0g Carbohydrates: 12g Sugar: 11g Sodium: 100mg Fiber: 1g Protein: 1g Cholesterol: 37mg

 

Easy Chocolate Zucchini Snack Cake

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Easy Chocolate Zucchini Snack Cake
Cook time: 
Total time: 
Serves: 18 servings
 
Ingredients
  • 2½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 cups zucchini shredded & unpeeled
  • 1 cup granulated sugar
  • ¼ cup SACO Premium Cocoa
  • 1 tsp ground cinnamon
  • ½ cup vegetable oil
  • ½ cup water
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 2 tsp vanilla extract
  • 3 egg whites
  • 1½ tsp powdered sugar
Instructions
  1. Preheat oven to 350°F.
  2. Grease one 13 x 9 inch baking pan, with nonstick cooking spray.
  3. In large mixing bowl combine all ingredients, except for the powdered sugar (reserved for dusting top of cake).
  4. Stir until well-mixed.
  5. Pour batter into prepared pan.
  6. Bake 45 minutes, or until wooden pick tests done.
  7. Cool completely in pan on a wire rack.
  8. Dust with powdered sugar.
Nutrition Information
Calories: 128 Fat: 6g Saturated fat: 1g Trans fat: 0g Carbohydrates: 15g Sugar: 1g Sodium: 355mg Fiber: 1g Protein: 3g Cholesterol: 0mg

 

Double Chocolate Cream Pie

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Double Chocolate Cream Pie
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • Crust
  • 1 cup flour
  • 1 stick margarine, melted
  • 1 cup walnuts
  • Filling
  • 8 oz. cream cheese
  • 6 Tbsp SACO Premium Cocoa
  • 1 cup powdered sugar
  • 1 cup whipped topping
  • Topping
  • 1 pkg vanilla instant pudding
  • 1 pkg chocolate instant pudding
  • 2 cups milk
  • ¼ cup SACO Chocolate CHUNKS, chopped
Instructions
  1. Crust
  2. Preheat oven to 375°F.
  3. Combine flour, melted butter and walnuts.
  4. Pat firmly into a 9 inch pie plate.
  5. Bake for 8 minutes.
  6. Filling
  7. Blend cream cheese and Saco Premium Baking Cocoa thoroughly.
  8. Add powdered sugar and whipped topping.
  9. Spread on cooled pie shell.
  10. Topping (Mix both packages of pudding together; add milk.
  11. Beat until it is mixed well.
  12. Spread over the top of first layer.
  13. Decorate with whipped topping.
  14. Sprinkle top of pie with chocolate curls or shavings.

 

Decadent Dark Chocolate Cake

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Decadent Dark Chocolate Cake
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • Cake
  • 1 cup all-purpose flour
  • ½ cup SACO Premium Cocoa
  • ½ tsp salt
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • ½ cup water, room temperature
  • 2 tsp instant espresso coffee powder
  • 1 tsp vanilla
  • 10 unsalted butter, softened
  • 1⅓ cups granulated sugar
  • 3 eggs, beaten, room temperature
  • Glaze
  • 3 Tbsp unsalted butter
  • ⅓ cup whipping cream
  • ⅓ cup sugar
  • ⅓ cup SACO Premium Cocoa pinch salt
  • ½ tsp vanilla
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Spray a 6 cup bundt pan with nonstick cooking spray.
  4. In large bowl, sift flour, cocoa, salt, baking powder, baking soda and Buttermilk Blend.
  5. Set aside.
  6. In medium bowl, combine water, coffee powder, and vanilla; stir until coffee is dissolved.
  7. In large bowl, beat butter at medium speed until creamy.
  8. Slowly add sugar.
  9. Increase speed to medium-high; beat 4 to 5 minutes or until light and fluffy.
  10. Reduce speed to medium.
  11. Slowly add eggs to butter mixture, beating constantly.
  12. Alternately add flour mixture and coffee mixture, beginning and ending with flour mixture, beating at low speed only enough to combine ingredients after each addition, scraping bowl as necessary. Spread batter evenly in pan.
  13. Bake 45-55 minutes or until toothpick inserted in center comes out clean.
  14. Cool cake in pan on wire rack 10 minutes.
  15. Invert cake onto wire rack; cool completely.
  16. Glaze
  17. Melt butter in medium saucepan.
  18. Add cream, sugar, Cocoa and dash salt; mix well.
  19. Cook over medium heat until mixture is smooth and hot, do not boiling.
  20. Whisk constantly.
  21. Remove from heat; stir in vanilla.
  22. Refrigerate 15-20 minutes or until slightly thickened.
  23. Place cooled cake on rack over baking sheet.
  24. Pour glaze over cake.
  25. Let stand until firm.
Nutrition Information
Calories: 303 Fat: 16g Saturated fat: 6g Trans fat: 0g Carbohydrates: 41g Sugar: 28g Sodium: 161mg Fiber: 2g Protein: 4g Cholesterol: 65mg