SacoFoods

Premium Cocoa

Chocolate Syrup

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Chocolate Syrup
Serves: 16 servings
 
Ingredients
  • 1 cup SACO Premium Cocoa
  • 1¾ cups granulated sugar
  • ½ cup hot water
  • ½ cup milk pinch salt
  • 1 tsp vanilla extract
Instructions
  1. In medium saucepan blend together cocoa and sugar.
  2. Stir in hot water and mix until smooth.
  3. Add milk and salt.
  4. Heat to boiling; cook 2 minutes.
  5. Stir in vanilla.
  6. Refrigerate any unused portion.
Nutrition Information
Calories: 105 Fat: 1g Saturated fat: 1g Trans fat: 0g Carbohydrates: 26g Sugar: 22g Sodium: 16mg Fiber: 2g Protein: 2g Cholesterol: 1mg

 

Chocolate Supreme Cake

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Chocolate Supreme Cake
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Cake
  • 1¾ cup sugar
  • 2¼ cups flour
  • 1 tsp baking soda
  • ¾ tsp salt
  • 1 tsp cinnamon
  • 1 stick margarine
  • 5 Tbsp SACO Premium Cocoa
  • 1 cup water
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • ½ cup water
  • 2 eggs
  • Frosting
  • 1, 3.4 oz pkg pudding mix
  • 1 cup milk
  • ¼ cup powdered sugar
  • 8 oz whipped topping, thawed
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. In a large bowl sift together the sugar, flour, baking soda, salt and cinnamon.
  4. Set aside.
  5. In a saucepan melt the butter and combine with Saco Premium Baking Cocoa and water.
  6. Boil for one minute.
  7. Pour boiled chocolate mixture over the dry ingredients and mix well for one minute.
  8. Add the Saco Cultured Buttermilk Blend, water and eggs.
  9. Mix well.
  10. Pour into 13 x 9 inch pan and bake 35-40 minutes.
  11. Cool completely.
  12. Frosting
  13. In a medium bowl combine the pudding, milk and powdered sugar.
  14. Mix well.
  15. Fold in the whipped topping.
Nutrition Information
Calories: 136 Fat: 4g Saturated fat: 1g Trans fat: 1g Carbohydrates: 23g Sugar: 15g Sodium: 186mg Fiber: 1g Protein: 2g Cholesterol: 15mg

 

Chocolate Sugar Cookies

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Chocolate Sugar Cookies
Cook time: 
Total time: 
Serves: 3 dozen cookies
 
Ingredients
  • Cookies
  • 1½ cups powdered sugar
  • ½ cup butter, softened
  • ½ cup Butter-flavored Crisco
  • 1 egg
  • 1½ tsp almond extract
  • 2½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • ¼ cup SACO Premium Cocoa
  • Glaze
  • ½ cup butter
  • 2 cups powdered sugar
  • 1½ tsp vanilla
  • 3 Tbsp hot water
Instructions
  1. Cookies
  2. In a large bowl mix the powdered sugar, butter, Crisco, egg, vanilla and almond extract until creamy. In a separate bowl, combine the dry ingredients and sift together.
  3. Slowly add the dry ingredients to the wet ones and mix until smooth.
  4. Continue hand-stirring until the mixture is not very sticky.
  5. Place a piece of wax paper on the counter top.
  6. Take one half of the dough and pat into a big circle.
  7. Place another piece of wax paper on top.
  8. Using a rolling pin, roll the dough into a flat ¼ inch thick piece, without letting any dough go outside the wax paper edges.
  9. Repeat this process with the second half of the cookie batter.
  10. Place the dough in wax paper pieces into your refrigerator on a flat shelf.
  11. Let it rest there for a couple hours or up to two days.
  12. Preheat oven to 350°F.
  13. Remove dough from refrigerator and put on cutting board.
  14. Select your cookie cutters.
  15. Remove the top wax paper.
  16. Cut out shapes, placing the cutter very close to the previous cut.
  17. Lift the cutter and gently place the cookie dough piece on to the ungreased cookie sheet.
  18. Repeat this process until the baking tray is covered with raw cookies.
  19. Bake cookies about 1 inch apart for 7 to 8 minutes, until the cookies are puffy and not yet browning around the edge.
  20. Cool on sheet for 1 to 2 minutes before removing to a cooling rack.
  21. If cookies are too fragile, wait longer before moving them to the rack.
  22. Freeze cooled cookies until you are ready to frost them.
  23. Glaze
  24. In a medium size microwavable bowl heat the butter until melted.
  25. Remove and stir in powdered sugar and vanilla.
  26. Stir in enough water to make a medium thick frosting.
  27. Add food coloring if desired.
  28. To apply to cookie, use a new artist’s paint brush and apply the glaze to the cookie as desired. Decorate as desired.
  29. Let glaze harden before eating or freezing.
Nutrition Information
Calories: 120 Fat: 8g Saturated fat: 4g Trans fat: 0g Carbohydrates: 12g Sugar: 11g Sodium: 38mg Fiber: 0g Protein: 0g Cholesterol: 19mg

 

Chocolate Splurge

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Chocolate Splurge
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 2 cups granulated sugar
  • ½ cup all-purpose flour
  • ¾ cup SACO Premium Cocoa
  • ½ tsp ground cinnamon
  • 5 eggs, beaten
  • 1⅛ cups butter or margarine, melted
  • ¼ cup coffee liqueur, divided
  • ½ tsp vanilla extract
  • 1½ cups pecans, chopped
  • ½ cup powdered sugar
  • 1 cup heavy whipping cream Red raspberries Mint sprigs
Instructions
  1. Preheat oven to 300°F.
  2. In large mixing bowl combine granulated sugar, flour, cocoa and cinnamon.
  3. Add eggs and beat until smooth.
  4. In separate small bowl combine butter, 1 Tbsp coffee liqueur and vanilla.
  5. Beat into cocoa mixture.
  6. Stir in pecans.
  7. Pour into eight individual custard cups.
  8. Set cups into a 13 x 9 inch baking pan and add water to come halfway up the sides of the custard cups.
  9. Bake 40 to 45 minutes, or until tops are crusty.
  10. In small bowl combine powdered sugar, 3 Tbsp coffee liqueur and whipping cream.
  11. Beat until soft peaks form.
  12. Top off baked custard cups with whipped cream and garnish with raspberries and mint sprigs.
Nutrition Information
Calories: 730 Fat: 47g Saturated fat: 22g Trans fat: 0g Carbohydrates: 76g Sugar: 63g Sodium: 226mg Fiber: 5g Protein: 7g Cholesterol: 89mg

 

Chocolate Sour Cream Layer Cake

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Chocolate Sour Cream Layer Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • ¾ cup SACO Premium Cocoa
  • 4 Tbsp butter
  • 1⅓ cups water, boiling
  • ¾ cup butter
  • 3 cups light brown sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 2¾ cups all-purpose flour
  • 3 tsp soda
  • ½ tsp salt
  • 1⅓ cups sour cream
  • Frosting
  • 6 Tbsp butter, softened
  • ¾ cup SACO Premium Cocoa
  • 1 cup cream
  • 5½ cups powdered sugar, sifted
  • 1 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 Saco Premium Cocoa and 4 Tbsp butter in a small bowl and add boiling water.
  6. Stir until smooth.
  7. Cool.
  8. In a large mixing bowl, cream additional butter, sugar, eggs and vanilla at high speed for 5 minutes, or until light and fluffy.
  9. In a separate bowl, sift together flour, soda and salt.
  10. Add flour mixture alternately with cocoa mixture and sour cream to creamed ingredients.
  11. Begin and end with flour and beat until batter is smooth.
  12. Do not over beat.
  13. Pour into prepared pans.
  14. Bake for 35-40 minutes or until toothpick inserted in center comes out clean.
  15. Cool on racks for 10 minutes; remove from pans.
  16. Cool completely.
  17. Frost with chocolate frosting, and decorate as you like.
  18. Frosting
  19. In a mixing bowl cream together the butter and cocoa.
  20. Add cream and powdered sugar alternately.
  21. Add vanilla and blend.
  22. Frost cake.
Nutrition Information
Calories: 634 Fat: 25g Saturated fat: 15g Trans fat: 0g Carbohydrates: 104g Sugar: 81g Sodium: 464mg Fiber: 3g Protein: 6g Cholesterol: 109mg

 

Chocolate Shortbread Cookies

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Chocolate Shortbread Cookies
Cook time: 
Total time: 
Serves: 3 dozen cookies
 
Ingredients
  • 1 cup cold unsalted butter, cut into
  • ¾ cup granulated sugar
  • 1¾ cups all-purpose flour
  • ¼ tsp salt
  • ½ cup SACO Premium Cocoa
Instructions
  1. Preheat oven to 300°F.
  2. Lightly-grease two cookie sheets.
  3. In large mixing bowl beat together butter and sugar, on low speed, for 30 seconds, then on medium speed for 30 to 45 seconds.
  4. In medium mixing bowl sift together flour, salt and cocoa.
  5. Add flour mixture to butter mixture, blending on low speed for 1 minute.
  6. Continue beating on medium speed for 1 minute until dough comes together.
  7. Form 1½-inch balls of dough and place on prepared cookie sheets, 2 inches apart.
  8. Press flat to ⅜-inch thickness.
  9. Bake 25 to 35 minutes; until cookies are firm at the edges.
  10. Cool before storing.
  11. Dough can also be shaped into a log 1½ inches in diameter, rolled in demerara or raw sugar, chilled, sliced ⅜ inch thick, and baked as directed.
  12. Store in an airtight
Nutrition Information
Calories: 86 Fat: 5g Saturated fat: 2g Trans fat: 0g Carbohydrates: 10g Sugar: 1g Sodium: 67mg Fiber: 1g Protein: 1g Cholesterol: 5mg

 

Chocolate Pecan Pie

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Chocolate Pecan Pie
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 1 9-inch deep dish pie shell, pre-baked
  • ⅔ cup brown sugar
  • 3 Tbsp SACO Premium Cocoa
  • 2 tsp all-purpose flour
  • 3 eggs
  • ¾ cup corn syrup
  • ¼ tsp salt
  • 1½ tsp vanilla extract
  • 3 Tbsp unsalted butter, melted
  • 1¼ cups pecan pieces
  • ⅓ cup SACO Chocolate CHUNKS
Instructions
  1. Preheat oven to 350°F.
  2. In large mixing bowl combine brown sugar, cocoa and flour.
  3. Stir in eggs, corn syrup, salt, vanilla and butter; mix well.
  4. Add pecans and CHUNKS, stirring to combine.
  5. Pour into prepared pie shell and bake 50 to 60 minutes, or until set.
  6. Center will be soft, but will firm upon cooling.
Nutrition Information
Calories: 497 Fat: 28g Saturated fat: 7g Trans fat: 0g Carbohydrates: 63g Sugar: 30g Sodium: 221mg Fiber: 3g Protein: 45g Cholesterol: 74mg

 

Chocolate Pecan Coffeecake

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Chocolate Pecan Coffeecake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • ⅔ cup SACO Chocolate CHUNKS
  • 1 cup small pecan pieces
  • ¼ cup granulated sugar
  • 1 tsp ground cinnamon
  • 1 cup unsalted butter, softened
  • 1¼ cups granulated sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 2 cups cake flour
  • ⅓ cup SACO Premium Cocoa
  • 1½ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt 1 cup sour cream
  • Syrup
  • ¼ cup granulated sugar
  • 6 Tbsp water
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease and flour one 12-cup bundt cake pan, tapping out any excess flour.
  4. Coarsely chop CHUNKS (easily done in food processor, being careful not to over process). Combine CHUNKS with pecan pieces, ¼ cup sugar and cinnamon; set aside.
  5. In large mixing bowl cream together butter and 1¼ cups sugar until light and fluffy.
  6. Add vanilla and eggs, mixing well.
  7. Scrape down sides of the bowl.
  8. In medium mixing bowl sift together flour, cocoa, baking powder, baking soda and salt.
  9. Add dry ingredients, in thirds, to butter mixture, alternately with sour cream, beginning and ending with dry ingredients.
  10. Place half the batter into prepared pan, spreading level.
  11. Top with ½ the pecan mixture.
  12. Repeat with remaining batter and pecan mixture.
  13. Bake 50 to 60 minutes, or until wooden toothpick tests done.
  14. Cake will start to pull away from pan sides.
  15. Cool 10 minutes then unmold onto cooling rack.
  16. Brush with Syrup.
  17. Syrup
  18. Combine sugar and water to dissolve.
  19. Brush outer surface of cake with all the syrup.
  20. Cake is best eaten at room temperature.
Nutrition Information
Calories: 372 Fat: 22g Saturated fat: 7g Trans fat: 0g Carbohydrates: 43g Sugar: 27g Sodium: 204mg Fiber: 2g Protein: 4g Cholesterol: 55mg

 

Chocolate Peanut Butter Cake

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Chocolate Peanut Butter Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • ⅔ cup SACO Premium Cocoa
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 2 cups cake flour
  • 2 cups sugar
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ⅔ cup water
  • 2 eggs
  • ⅔ cup cooking oil
  • 1 tsp vanilla extract
  • ¼ cup peanut butter
  • Peanut Butter Cream Frosting
  • 2 cups peanut butter chips
  • ⅔ cup milk
  • 3 cups miniature marshmallows
  • 2 cups chilled whipping cream
  • ½ tsp vanilla extract
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Sift all the dry ingredients together in a large bowl, three times.
  4. Add water, eggs, cooking oil and vanilla, beat well.
  5. Save one third of the cake batter and add the peanut butter to it.
  6. Set aside.
  7. Pour the chocolate batter into two 9 inch cake pans that have been greased, floured and lined with wax paper.
  8. Pour the peanut butter batter to the chocolate batter and swirl to make a pattern.
  9. Bake for 25-30 minutes.
  10. Cool on racks.
  11. Peanut Butter Cream Frosting
  12. In top of double boiler over hot, not boiling water, combine peanut butter chips, milk and marshmallows.
  13. Stir until melted and mixture is smooth.
  14. Cool to lukewarm.
  15. In large bowl beat whipping cream and vanilla until stiff, fold in cooled peanut butter mixture.
  16. Makes about 5 cups of frosting.
  17. Assemble and frost cake.
Nutrition Information
Calories: 450 Fat: 20g Saturated fat: 6g Trans fat: 0g Carbohydrates: 61g Sugar: 41g Sodium: 274mg Fiber: 3g Protein: 9g Cholesterol: 31mg

 

Chocolate Mousse Pie

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Chocolate Mousse Pie
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • Crust
  • 1¼ cups chocolate cookie crumbs, finel
  • 4 Tbsp unsalted butter, melted
  • Mousse
  • ⅔ cup SACO Chocolate CHUNKS
  • 5 Tbsp unsalted butter
  • 7 Tbsp SACO Premium Cocoa, sifted
  • 3 Tbsp water
  • ½ cup granulated sugar
  • 4 egg yolks
  • 1 cup heavy or whipping cream
Instructions
  1. Crust
  2. Preheat oven to 350°F.
  3. Combine ingredients and press into bottom and up the sides of a 9-inch pie plate.
  4. Bake for 10 minutes.
  5. Set aside to cool.
  6. Mousse
  7. Melt CHUNKS, butter and cocoa together in top of double boiler or in microwave; set aside.
  8. In small saucepan combine water and sugar together, cooking over medium heat until syrup reaches 240°F (soft ball stage).
  9. While syrup is cooking, in large mixing bowl, beat egg yolks until pale and thick.
  10. When syrup reaches desired temperature carefully pour, in thirds, into the beaten yolks, beating after each one-third addition.
  11. Avoid, as much as possible, splattering syrup onto the beaters or side of the bowl.
  12. Continue to beat yolk mixture until it is room temperature; up to 10 minutes.
  13. In large mixing bowl whip cream just until stiff peaks form (do not overwhip).
  14. Fold chocolate-cocoa mixture into egg yolks, combining gently but thoroughly.
  15. Fold whipped cream into mousse and pour into cooled crust.
  16. Refrigerate at least one hour.
  17. Serve chilled with additional whipped cream, fresh strawberries or raspberries, or lightly sweetened fruit puree (strawberry, raspberry or apricot).
  18. Pie can be made 24 hours in advance.
  19. Store leftovers up to 3 days in refrigerator.
Nutrition Information
Calories: 262 Fat: 19g Saturated fat: 8g Trans fat: 0g Carbohydrates: 25g Sugar: 17g Sodium: 79mg Fiber: 2g Protein: 3g Cholesterol: 93mg