SacoFoods

Premium Cocoa

Death by Chocolate Cookies

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Death by Chocolate Cookies
Cook time: 
Total time: 
Serves: 2.5 dozen cookies
 
Ingredients
  • 1½ cups butter
  • 2 cups sugar
  • 2 cups brown sugar
  • 3 eggs
  • 3 tsp vanilla
  • ⅔ cup SACO Premium Cocoa
  • 3 cups flour
  • 1 tsp salt
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 3½ cups oatmeal
  • 3 oz white chocolate, grated
  • 1 cup SACO Chocolate CHUNKS
  • 1 cup milk chocolate chips
Instructions
  1. Preheat oven to 375°F.
  2. Mix sugar, brown sugar, and butter until well blended.
  3. Add eggs and vanilla, beat well.
  4. Blend in Saco Premium Baking Cocoa, then add flour, salt, baking powder, baking soda and mix well.
  5. Stir in oatmeal and grated white chocolate.
  6. Add Saco Chocolate Chunks and chocolate chips, mix in.
  7. Roll into balls or drop by spoonful onto greased cookie sheets.
  8. Bake for 10-12 minutes.
  9. Decorate if desired.

 

Crispy Crunchy Brownies

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Crispy Crunchy Brownies
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Brownies
  • 1 cup butter
  • 2 cups sugar
  • 1 tsp vanilla
  • 4 eggs, separated
  • ½ cups SACO Premium Cocoa
  • ¼ tsp salt
  • 1½ cup flour
  • 7 oz marshmallow cream
  • ½ tsp coconut flavoring
  • Top Layer
  • 1 cup chunky peanut butter
  • 1 cup white chocolate chips
  • 1 cup SACO Chocolate CHUNKS
  • 1 cup browned coconut
  • 3 cups Rice Krispies
Instructions
  1. Brownies
  2. Preheat oven to 350°F.
  3. Grease a 13 x 9-inch pan.
  4. Cream butter and sugar and in mixing bowl.
  5. Add vanilla and egg whites.
  6. Add cocoa, salt and flour; blend well.
  7. In another bowl beat egg whites until soft peaks form; fold in to brownie mixture.
  8. Pour into prepared pan and bake for 30 minutes or until toothpick comes out clean.
  9. When cool, mix marshmallow cream and coconut flavoring and spread on brownies.
  10. Top Layer
  11. Place peanut butter, white chocolate chips and Saco Chocolate Chunks in saucepan.
  12. Stirring often, melt completely on low heat.
  13. Stir in Rice Krispies and browned coconut.
  14. Spread on brownies.
  15. Refrigerate until set.
  16. Cut into squares.
Nutrition Information
Calories: 278 Fat: 15g Saturated fat: 7g Trans fat: 0g Carbohydrates: 34g Sugar: 24g Sodium: 148mg Fiber: 2g Protein: 4g Cholesterol: 40mg

 

Creamy Chocolate Macadamia Tart

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Creamy Chocolate Macadamia Tart
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Tart
  • 1 9 inch pie shell, unbaked
  • 8oz pkg cream cheese, softened
  • 1 egg
  • 1 tsp vanilla
  • ¼ cup sugar
  • 1 cup macadamia nuts, coarsely chopped
  • 6 Tbsp SACO Premium Cocoa
  • 3 Tbsp butter, melted
  • ⅓ cup light Karo syrup
  • 2 eggs, lightly beaten
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • Garnish
  • whipped cream Dolci frutta whole macadamia nuts
Instructions
  1. Tart
  2. Preheat oven to 350°F.
  3. Press pie crust into the bottom and sides of a 10” tart pan.
  4. Combine cream cheese, egg, vanilla, and sugar; blend well.
  5. Pour into the bottom of the pastry lined tart pan.
  6. Sprinkle with chopped macadamia nuts.
  7. Combine the remaining ingredients and pour over the cream cheese and nuts.
  8. Bake for 40 minutes or until knife inserted into the center comes out clean.
  9. Cool and garnish with whipped cream and chocolate dipped macadamia nuts.
  10. Garnish
  11. Prepare Dolci Frutta according to directions on package.
  12. Dip whole macadamia nuts and dry on waxed paper.

 

Cream Filled Chocolate Cake

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Cream Filled Chocolate Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 2½ cups flour
  • 2 cups granulated sugar
  • 1 tsp baking powder
  • ⅓ cup SACO Premium Cocoa
  • ¼ tsp salt
  • 2 eggs
  • 1 cup vegetable oil
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup water
  • 1 tsp vanilla extract
  • 1 cup hot water
  • 2 tsp baking soda
  • Filling
  • ½ cup granulated sugar
  • ⅓ cup milk
  • ⅔ cup vegetable shortening
  • ¼ tsp salt
  • 1 Tbsp water
  • 1 tsp vanilla extract ½ cup powdered sugar
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Lightly grease two 9-inch cake pans.
  4. Mix together flour, sugar, baking powder, cocoa and salt until well mixed.
  5. Add eggs, oil, buttermilk, one cup water, vanilla, hot water and baking soda until well mixed.
  6. Pour batter into pans until equally filled.
  7. Bake for 20 minutes or until toothpick inserted into middle of cake comes out clean.
  8. Allow cakes to cool completely.
  9. Spread filling over the top of one cake and set other cake on top.
  10. Filling
  11. Hand mix sugar, milk, shortening, salt, water and vanilla for 5 minutes.
  12. Add powdered sugar, beating for another 5 minutes.
Nutrition Information
Calories: 504 Fat: 32g Saturated fat: 5g Trans fat: 1g Carbohydrates: 52g Sugar: 36g Sodium: 229mg Fiber: 1g Protein: 4g Cholesterol: 25mg

 

Coffee Chocolate Turtle Cake

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Coffee Chocolate Turtle Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 2 cups all-purpose flour
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1¾ cup granulated sugar
  • ½ cup SACO Premium Cocoa
  • 1 tsp salt
  • 1 Tbsp baking soda
  • 1 egg
  • ⅔ cup vegetable oil
  • 1 cup water
  • 1 cup chocolate-caramel coffee, hot brewed
  • 1 cup caramel ice cream topping
  • 2 cups pecans, chopped and toasted*
  • Turtle Frosting
  • ¾ cup granulated sugar
  • ¼ cup milk
  • 3 Tbsp unsalted butter
  • 2½ cups SACO Chocolate CHUNKS chocolate-caramel coffee, hot brewed
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease three 8-inch round cake pans.
  4. In large mixing bowl combine flour, Buttermilk Blend, sugar, cocoa, salt and baking soda.
  5. In small mixing bowl whisk together egg, oil and water.
  6. Add liquid mixture to dry mixture, stirring until well-blended.
  7. Slowly stir in the hot coffee.
  8. Mix until smooth.
  9. Pour batter into prepared pans.
  10. Bake 30 to 35 minutes, or until wooden toothpick tests done.
  11. Invert onto cooling racks.
  12. Allow to cool completely before assembling cake.
  13. To assemble, place one whole layer cake on serving plate, top side down.
  14. Spread top with ⅓ of Turtle Frosting.
  15. Drizzle with ⅓ cup caramel ice cream topping, allowing to drip down sides of cake.
  16. Crumble ½ cup chopped pecans over caramel.
  17. Repeat steps with next 2 layers, layering cakes right side up.
  18. Top cake with remaining ½ cup chopped nuts.
  19. *Pecan Preparation:
  20. Place 2 cups pecans on baking sheet.
  21. Placing in center of oven, toast pecans in preheated 350°F oven for 5 to 8 minutes, or until lightly browned.
  22. Cool on baking sheet.
  23. Turtle Frosting
  24. In medium saucepan combine sugar, milk and butter.
  25. Cook and stir over medium heat until mixture comes to a full boil.
  26. Remove from heat.
  27. Place CHUNKS in a medium mixing bowl and pour hot mixture over top.
  28. Stir until smooth.
  29. Frosting will be fudge-like.
  30. Add enough hot flavored coffee to bring to spreading consistency.
Nutrition Information
Calories: 575 Fat: 30g Saturated fat: 8g Trans fat: 0g Carbohydrates: 79g Sugar: 53g Sodium: 477mg Fiber: 4g Protein: 6g Cholesterol: 15mg

 

Cocoa Peanut Butter Kisses

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Cocoa Peanut Butter Kisses
Cook time: 
Total time: 
Serves: 3.5 dozen cookies
 
Ingredients
  • ½ cup unsalted butter, softened
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • ½ cup creamy peanut butter
  • 1 tsp vanilla extract
  • 1 egg
  • 1½ cups all-purpose flour
  • ¼ cup SACO Premium Cocoa
  • 1 tsp baking soda
  • ¼ tsp salt chocolate kisses, unwrapped
Instructions
  1. Preheat oven to 350°F.
  2. Grease baking sheets.
  3. In large mixing bowl beat together butter, sugars and peanut butter, for 1 minute, on medium speed.
  4. Add vanilla and egg, mixing until combined.
  5. In medium mixing bowl sift together flour, cocoa, baking soda and salt.
  6. Add dry ingredients to butter mixture, beating until well-combined.
  7. Shape dough into 1-inch balls.
  8. Place 2 inches apart on prepared baking sheets.
  9. Bake 10 to 12 minutes.
  10. Remove from oven and immediately top each cookie with a chocolate kiss, pressing kiss into cookie.
  11. Let cool until chocolate is firm.
Nutrition Information
Calories: 162 Fat: 9g Saturated fat: 5g Trans fat: 0g Carbohydrates: 19g Sugar: 14g Sodium: 87mg Fiber: 1g Protein: 3g Cholesterol: 9mg

 

Cocoa Muffin Cups

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Cocoa Muffin Cups
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • ¾ cup SACO Premium Cocoa
  • 1 cup sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup water
  • 1 egg
  • ½ cup melted butter, cooled or vegetable oil
  • 2 tsp vanilla
  • 1 cup SACO Chocolate CHUNKS
Instructions
  1. Preheat oven to 350°F Line muffin cup pan with paper muffin holders.
  2. Whisk dry ingredients in a large bowl.
  3. Whisk wet ingredients in a medium bowl until well blended.
  4. Add together and stir until combined.
  5. Fold in chocolate chunks.
  6. Spoon into prepared muffin tins filling ⅔ full.
  7. Bake for 12-15 minutes.

 

Cocoa Fudge Cake

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Cocoa Fudge Cake
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Cake
  • 1⅔ cups all-purpose flour
  • 1½ cups granulated sugar
  • ⅔ cup SACO Premium Cocoa
  • 1½ tsp baking soda
  • 1 tsp salt
  • 6 Tbsp SACO Cultured Buttermilk Blend
  • 1½ cups water
  • ½ cup solid vegetable shortening
  • 2 eggs
  • 1 tsp vanilla extract
  • Fudge Frosting
  • ½ cup solid vegetable shortening
  • 2 cups granulated sugar
  • ½ cup SACO Premium Cocoa
  • 3 Tbsp vegetable oil
  • ⅔ cup milk
  • ½ tsp salt
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • 2 tsp vanilla extract
Instructions
  1. cake (Have ingredients at room temperature. Preheat oven to 350°F. Grease and flour one 13 x 9 inch baking pan. In large mixing bowl sift together dry ingredients. Add remaining ingredients. Blend ½ minute on low speed, scraping bowl constantly.
  2. Beat 3 minutes on high speed, scraping bowl occasionally.
  3. Pour into pan(s).
  4. Bake 35 to 40 minutes, or until wooden toothpick tests done.
  5. Cool. (This recipe will also make 24 cupcakes.)
  6. Frost with Fudge Frosting.
  7. Fudge Frosting
  8. Mix all ingredients, except vanilla, in 2½-quart saucepan.
  9. Heat to rolling boil, stirring occasionally.
  10. Boil 1 minute without stirring.
  11. Place pan of frosting in bowl of ice and water.
  12. Beat frosting until smooth and of spreading consistency.
  13. Stir in vanilla.
  14. Makes enough to fill and frost two 9-inch layers or one 13 x 9 inch cake.
Nutrition Information
Calories: 199 Fat: 9g Saturated fat: 2g Trans fat: 1g Carbohydrates: 30g Sugar: 23g Sodium: 185mg Fiber: 1g Protein: 3g Cholesterol: 13mg

 

Cocoa Fudge Bottom Dessert

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Cocoa Fudge Bottom Dessert
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 1 cup cake flour
  • ¾ cup granulated sugar
  • 6 Tbsp SACO Premium Cocoa, divided
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ cup milk
  • 2 Tbsp vegetable oil
  • 1 tsp vanilla extract
  • 1 cup nuts, chopped
  • 1 cup brown sugar
  • 1¾ cups very hot tap water
Instructions
  1. Preheat oven to 350°F.
  2. In large mixing bowl combine flour, sugar, 2 Tbsp cocoa, baking powder and salt.
  3. Add milk, oil, vanilla and nuts; stir well.
  4. Spread into an ungreased 9-inch square baking pan.
  5. In small mixing bowl stir together brown sugar and ¼ cup cocoa.
  6. Sprinkle evenly over batter.
  7. Pour hot water over batter.
  8. Bake 35 to 40 minutes, or until wooden toothpick tests done.
  9. There will be a fudge sauce at the bottom of the pan when cake is cooked.
  10. Cool in pan 10 to 15 minutes.
  11. Spoon some cake and fudge sauce onto dessert plates.
Nutrition Information
Calories: 383 Fat: 14g Saturated fat: 2g Trans fat: 0g Carbohydrates: 65g Sugar: 47g Sodium: 207mg Fiber: 2g Protein: 5g Cholesterol: 1mg

 

Cocoa Crinkles

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Cocoa Crinkles
Cook time: 
Total time: 
Serves: 4 dozen
 
Ingredients
  • ½ cup unsalted butter or margarine, melted
  • ¼ cup vegetable oil
  • ¾ cup SACO Premium Cocoa
  • 2 cups granulated sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ¾ cup powdered sugar
  • ¾ cup granulated sugar
Instructions
  1. In large mixing bowl beat together butter, oil, cocoa and 2 cups sugar.
  2. Add eggs, mixing well, then stir in vanilla.
  3. In medium mixing bowl combine flour, baking powder and salt.
  4. Stir into cocoa batter.
  5. Refrigerate several hours or overnight.
  6. When ready to make, preheat oven to 350°F.
  7. Place each of the two sugars left into separate bowls.
  8. Drop rounded teaspoonfuls of dough into granulated sugar, roll to coat, then roll in powdered sugar. Place on greased cookie sheet 2 inches apart.
  9. Bake 10 to 12 minutes until cookies are puffed but slightly firm at edges.
  10. Note: Rolling cookies in granulated sugar first prevents dough from absorbing powdered sugar. This step can be omitted, but creates more of a contrast between white sugar and dark brown cookie.
Nutrition Information
Calories: 106 Fat: 4g Saturated fat: 1g Trans fat: 0g Carbohydrates: 18g Sugar: 13g Sodium: 50mg Fiber: 1g Protein: 1g Cholesterol: 18mg