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Chocolate Butter Cake with Chocolate Buttercream Frosting

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Chocolate Butter Cake with Chocolate Buttercream Frosting
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 11 Tbsp SACO Premium Cocoa
  • 1 cup boiling water
  • 3 eggs
  • 2¼ tsp vanilla
  • 2¼ cups cake flour, sifted
  • 1½ cups sugar
  • 1 Tbsp baking powder
  • ¾ tsp salt
  • 12 Tbsp unsalted butter, softened
  • Frosting
  • 6 egg yolks
  • ¾ cup sugar
  • ½ cup corn syrup
  • 2 cups unsalted butter, softened
  • 6 oz bittersweet chocolate, melted and at room temperature
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease two 9” cake pans.
  4. Line bottoms of pans with parchment (or waxed) paper that has also been greased and floured.
  5. In a medium bowl whisk together the Saco Premium Baking Cocoa and boiling water until smooth. Cool to room temperature.
  6. In another bowl lightly combine eggs, ¼ of the Cocoa mixture and vanilla.
  7. In a large mixing bowl combine the remaining dry ingredients and mix on low speed for 30 seconds to blend.
  8. Add the butter and remaining cocoa mixture.
  9. Increase to medium speed and beat for 1½ minutes, scraping down sides.
  10. Gradually add the egg mixture in three batches, beating for 20 seconds after each addition.
  11. Pour batter into prepared pans and smooth with spatula.
  12. Bake 25 to 35 minutes or until a tester inserted near the center comes out clean.
  13. Let cakes cool in pans on racks for 10 minutes.
  14. Loosen around the sides of cakes and invert onto greased wire racks.
  15. Frosting (Have a greased 2 cup glass measure near the range.
  16. In a bowl beat the yolks with an electric mixer until light in color.
  17. Meanwhile, combine the sugar and corn syrup in a small non-stick pan; heat stirring constantly until the sugar dissolves and the syrup comes to a rolling boil.
  18. Immediately, transfer the syrup to the glass measuring cup to stop the cooking.
  19. Using an electric hand held mixer, beat the syrup into the yolks in a steady stream.
  20. Don’t allow syrup to fall on the beaters or they will spin it onto the sides of the bowl.
  21. Continue this until the last of the syrup has been added, using a rubber spatula to remove the last of the syrup.
  22. Continue beating, mixture must be completely cold before adding butter.
  23. Gradually beat in butter and then add cooled chocolate.
  24. Place in an airtight bowl. Bring to room temperature before using.
  25. Rebeat to restore texture before frosting cake layers.
Nutrition Information
Calories: 574 Fat: 38g Saturated fat: 23g Trans fat: 0g Carbohydrates: 60g Sugar: 37g Sodium: 220mg Fiber: 2g Protein: 5g Cholesterol: 196mg

 

Chocolate Bread Pudding with Caramel Sauce

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Chocolate Bread Pudding with Caramel Sauce
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • Bread
  • 4½ cups day-old French bread, cubed
  • 3 cups milk, scalded
  • ¾ cup sugar
  • ⅓ cup SACO Premium Cocoa
  • ¼ tsp salt
  • ⅓ cup butter
  • 3 eggs, beaten
  • 1 tsp vanilla extract
  • ½ cup SACO Chocolate CHUNKS
  • Caramel Sauce
  • 2 egg yolks, beaten
  • ½ cup brown sugar, firmly packed
  • ½ cup sugar
  • ½ cup water
  • 1 tsp vanilla extract
  • ¼ cup butter
Instructions
  1. Bread
  2. Preheat oven to 350°F.
  3. Spray a 2 qt. casserole dish with nonstick cooking spray.
  4. Place bread cubes in a large bow.
  5. In saucepan over medium heat, scald milk.
  6. In a separate bowl place sugar, Saco Premium Baking Cocoa, salt and butter.
  7. Add hot scalded milk to sugar/cocoa and mix until butter is melted and sugar and cocoa are dissolved.
  8. Add beaten eggs, then vanilla extract.
  9. Pour milk mixture into bread cubes and mix together gently.
  10. Don’t mix too much or you will have mush!
  11. Spoon ½ of the mix into casserole dish, layer with the chocolate chunks, cover with remaining bread mixture.
  12. Place casserole dish into large baking pan with high sides.
  13. Pour enough water in baking pan to come up about ⅓ of the way up the side of the casserole dish, creating a water bath.
  14. Bake for 45-50 minutes.
  15. Serve warm with Caramel Sauce and top with white chocolate shavings.
  16. Caramel Sauce
  17. In a saucepan, but without any heat mix the first five ingredients together with a wire whisk.
  18. Add butter and place over medium heat.
  19. Stirring constantly, bring to a boil and allow to boil for one minute.
  20. Serve warm or store in refrigerator.
Nutrition Information
Calories: 572 Fat: 22g Saturated fat: 12g Trans fat: 0g Carbohydrates: 86g Sugar: 52g Sodium: 564mg Fiber: 3g Protein: 13g Cholesterol: 161mg

 

Chocolate Blueberry Muffins

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Chocolate Blueberry Muffins
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • 9 Tbsp SACO Premium Cocoa
  • 3 Tbsp vegetable oil
  • ½ cup butter or margarine, softened
  • 1 cup granulated sugar
  • 1 egg, slightly beaten
  • 1 cup water
  • 2 tsp vanilla extract
  • 2¼ cups pastry flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 tsp baking soda
  • 1 cup blueberries, fresh or frozen (thawed and drained)
Instructions
  1. Preheat oven to 350°F.
  2. Grease or paper-line 12 muffin cups.
  3. In large mixing bowl blend together cocoa and oil.
  4. Add butter and continue mixing.
  5. Stir in sugar, egg, water and vanilla.
  6. In medium mixing bowl combine the flour, Buttermilk Blend and soda.
  7. Fold into previous mixture just until blended.
  8. Do not overbeat (the mixture will be lumpy).
  9. Fold in blueberries.
  10. Spoon batter into prepared muffin cups, filling to top.
  11. Bake 30 minutes, or until wooden toothpick tests done.
  12. Remove muffins immediately from pan and place on wire rack to cool.
Nutrition Information
Calories: 275 Fat: 12g Saturated fat: 6g Trans fat: 0g Carbohydrates: 40g Sugar: 19g Sodium: 174mg Fiber: 2g Protein: 4g Cholesterol: 22mg

 

Chocolate Biscotti (Twice-Baked Italian Dunking Cookies)

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Chocolate Biscotti (Twice-Baked Italian Dunking Cookies)
Cook time: 
Total time: 
Serves: 3 dozen cookies
 
Ingredients
  • 2½ cups all-purpose flour
  • ¾ cup SACO Premium Cocoa
  • 2 cups granulated sugar
  • ½ tsp salt
  • 1 tsp baking powder
  • 4 eggs
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 7 oz whole almonds or hazelnuts
Instructions
  1. Preheat oven to 350°F.
  2. Grease two baking sheets.
  3. In large mixing bowl combine flour, cocoa, sugar, salt and baking powder.
  4. In medium mixing bowl lightly beat together eggs, egg yolk, and vanilla.
  5. Add egg mixture to dry ingredients, mixing on low speed until well-combined.
  6. Add nuts and continue mixing until combined.
  7. Shape dough into 3 logs (dough will be sticky—wetting your hands will help), and place on prepared baking sheets.
  8. Logs should be ¾ inch thick and 3½ to 4 inches wide.
  9. Bake 25 to 30 minutes.
  10. Remove from oven and allow to cool 15 to 20 minutes.
  11. Slice logs on the diagonal ½ inch thick, using serrated-edge knife.
  12. Place slices on baking sheets, cut side down, and return to a 325°F oven.
  13. Bake 15 minutes.
  14. Turn cookies over and return to oven for 15 minutes.
  15. Allow cookies to cool before packing in airtight container.
  16. Cookies will be very hard and will keep several weeks at room temperature.
  17. If desired, cookies can be dipped halfway in melted chocolate, chilling briefly to harden chocolate if necessary.
  18. Biscotti are delicious dunked in coffee and eaten.
Nutrition Information
Calories: 120 Fat: 4g Saturated fat: 1g Trans fat: 0g Carbohydrates: 20g Sugar: 11g Sodium: 53mg Fiber: 1g Protein: 3g Cholesterol: 27mg

 

Chocolate Banana Lunchbox Cake

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Chocolate Banana Lunchbox Cake
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • 2 cups cake flour, sifted
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • 2 Tbsp SACO Premium Cocoa
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 very ripe bananas, mashed
  • ¾ cup water
  • ⅔ cup brown sugar
  • ¼ cup dark corn syrup
  • 3 Tbsp canola oil
  • 1 Tbsp vanilla extract
  • ⅓ cup SACO Chocolate CHUNKS
  • 2 Tbsp walnuts or pecans, chopped
  • ¼ cup Sifted powdered sugar for dust
Instructions
  1. Preheat oven to 400°F.
  2. Lightly grease one 8 x 11½-inch baking dish.
  3. In large mixing bowl whisk together flour, Buttermilk Blend, cocoa, baking soda and salt.
  4. In a medium mixing bowl whisk together mashed banana, water, brown sugar, corn syrup, oil and vanilla.
  5. Make a well in the center of the dry ingredients and add banana mixture.
  6. Mix with wooden spoon or rubber spatula, just until dry ingredients are moistened.
  7. Pour batter into prepared baking dish, smoothing the top.
  8. Sprinkle CHUNKS and nuts evenly over the top.
  9. Bake 20 minutes, or until wooden toothpick tests done.
  10. Let cool in pan, then dust with powdered sugar and cut into squares.
  11. (This cake stores frozen, if well-wrapped, for up to one month—dust with powdered sugar once more before serving).
Nutrition Information
Calories: 343 Fat: 68g Saturated fat: 2g Trans fat: 0g Carbohydrates: 57g Sugar: 33g Sodium: 370mg Fiber: 1g Protein: 13g Cholesterol: 21mg

 

Chocolate & Peanut Butter Lover’s Cake

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Chocolate & Peanut Butter Lover’s Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 2¼ cups all-purpose flour
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1½ cups brown sugar
  • ¾ cup creamy peanut butter
  • ¼ cup butter or margarine, softened
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 cup water
  • 1 tsp vanilla extract
  • 3 eggs
  • ⅓ cup SACO Premium Cocoa
  • ¾ cup SACO Chocolate CHUNKS Reese’s mini P.B. Cups (optional)
  • Peanut Butter Icing
  • 1 Tbsp creamy peanut butter
  • ¾ cup powdered sugar
  • 1½ Tbsp warm water
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease one bundt pan.
  4. In large mixing bowl blend together flour, Buttermilk Blend, brown sugar, peanut butter and butter until crumbly.
  5. Measure out one cup of mixture and set aside.
  6. To remaining mixture add baking powder, baking soda, water, vanilla, eggs and cocoa.
  7. Beat together 3 minutes at medium speed.
  8. Stir in CHUNKS.
  9. Pour ½ the batter into prepared pan.
  10. Top with reserved 1 cup of crumbs.
  11. Place remaining batter over sprinkled crumbs.
  12. Bake 45 minutes, or until wooden toothpick tests done.
  13. Cool completely.
  14. Cover with Peanut Butter Icing.
  15. Garnish with Reese’s Peanut Butter Cups, if desired.
  16. Peanut Butter Icing
  17. Blend ingredients together until smooth.
  18. Spread on top of cake as directed.
Nutrition Information
Calories: 316 Fat: 12g Saturated fat: 5g Trans fat: 0g Carbohydrates: 49g Sugar: 32g Sodium: 166mg Fiber: 2g Protein: 6g Cholesterol: 9mg

 

Choco-Chunk Raspberry Muffins

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Choco-Chunk Raspberry Muffins
Cook time: 
Total time: 
Serves: 6 jumbo muffins
 
Ingredients
  • 10 oz frozen red raspberries in syrup
  • 2 cups all-purpose flour
  • 3 Tbsp SACO Premium Cocoa
  • ¾ cup granulated sugar
  • 1 Tbsp baking powder
  • ¼ tsp salt
  • 2 large eggs, slightly beaten
  • ½ cup milk
  • ⅓ cup cooking oil
  • 6 oz raspberry lowfat yogurt
  • 1¾ cups SACO Chocolate CHUNKS
Instructions
  1. Preheat oven to 400°F.
  2. Lightly coat 6 jumbo muffin cups with nonstick cooking spray.
  3. Drain raspberries; discard syrup.
  4. In a large mixing bowl stir together flour, cocoa, sugar, baking powder and salt.
  5. Make well in the center.
  6. In a separate mixing bowl beat together eggs, milk, oil and yogurt in medium bowl.
  7. Add egg mixture, all at once, to flour mixture.
  8. Stir just until moistened (batter should be lumpy).
  9. Fold in raspberries and Chunks.
  10. Spoon batter into prepared muffin cups, filling each about ¾ full.
  11. Bake 18 to 20 minutes,  or until golden and a wooden toothpick tests clean.
  12. Cool in pan on wire rack for 5 minutes.
  13. Remove muffins to wire rack to cool slightly.
  14. Best when served warm.
Nutrition Information
Calories: 716 Fat: 31g Saturated fat: 13g Trans fat: 0g Carbohydrates: 116g Sugar: 69g Sodium: 390mg Fiber: 10g Protein: 13g Cholesterol: 65mg

 

Zucchini Chocolate Spice Cake

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Zucchini Chocolate Spice Cake
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Cake
  • 1½ cups sugar
  • 1 cup oil
  • 2 eggs
  • 2 cups zucchini, unpeeled and grated
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • ½ cup water
  • ½ cup SACO Premium Cocoa
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • ½ tsp baking powder
  • 1 tsp vanilla
  • Topping
  • ½ cup nuts, chopped
  • ½ cup SACO Chocolate CHUNKS
  • 3 Tbsp sugar
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease a 13 x 9 inch baking pan.
  4. Mix all cake ingredients in a large bowl.
  5. Pour into prepared cake pan.
  6. Sprinkle with topping.
  7. Bake for 35 minutes.
  8. Topping
  9. In a small bowl combine nuts, chocolate chunks and sugar.
  10. Sprinkle over top of cake batter.
Nutrition Information
Calories: 136 Fat: 9g Saturated fat: 2g Trans fat: 0g Carbohydrates: 14g Sugar: 12g Sodium: 90mg Fiber: 1g Protein: 1g Cholesterol: 12mg

 

Zesty Orange Chocolate Cake

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Zesty Orange Chocolate Cake
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Cake
  • 2 cups sugar
  • 1¾ cup flour
  • ¼ cup SACO Cultured Buttermilk Blend
  • ¾ cup SACO Premium Cocoa
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 cup water
  • ½ cup vegetable oil
  • 2 tsp orange extract
  • 1 tsp orange zest
  • Chocolate Glaze
  • ½ cup butter, melted
  • ½ cup SACO Premium Cocoa
  • ⅓ cup milk
  • 2 cups powdered sugar
  • 1 tsp vanilla
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease and flour baking pan, 13 x 9 inch pan.
  4. Combine dry ingredients in a large bowl.
  5. Add eggs, water, oil, orange extract and orange zest; beat on medium speed for 2 minutes.
  6. Stir in boiling water (batter will be thin).
  7. Pour into pan(s).
  8. Bake 30-35 minutes or until toothpick inserted comes out clean.
  9. Cool 10 minutes.
  10. Remove from pan to wire rack.
  11. Cool completely and frost with chocolate glaze.
  12. Chocolate Glaze
  13. Blend all ingredients together and pour on cooled cake.
  14. Add more milk for desire consistency.
Nutrition Information
Calories: 175 Fat: 7g Saturated fat: 3g Trans fat: 0g Carbohydrates: 28g Sugar: 20g Sodium: 184mg Fiber: 1g Protein: 2g Cholesterol: 20mg

 

Whoopie Pies – Devil Dog Sandwiches

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Whoopie Pies - Devil Dog Sandwiches
Cook time: 
Total time: 
Serves: 2.5 dozen cookies
 
Ingredients
  • Cookie
  • 1½ cups sugar
  • ½ cup SACO Premium Cocoa
  • ¼ cup shortening
  • 1 egg
  • ¾ cup water
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • 2 cups flour
  • 1 tsp salt
  • ½ tsp baking soda
  • ½ tsp cream of tartar
  • 1 tsp vanilla
  • Filling
  • ½ cup milk
  • 2½ Tbsp flour
  • ½ cup Crisco shortening
  • ½ cup sugar dash salt
  • 1 tsp vanilla
Instructions
  1. Cookie
  2. Preheat oven to 325°F.
  3. In a mixing bowl, combine sugar, Saco Premium Baking Cocoa, shortening, egg and water.
  4. Mix until creamy.
  5. Add the remaining ingredients and mix well.
  6. Let stand for 10 minutes; then drop by teaspoon onto a greased cookie sheet.
  7. Bake for 12 minutes.
  8. Filling
  9. Cook milk and flour on stove until thick like paste.
  10. It will be very stiff.
  11. Let cool completely.
  12. When cool, whip.
  13. Add shortening and whip again.
  14. Then add sugar, salt and vanilla.
  15. Spread filling between two cookies like a sandwich.
Nutrition Information
Calories: 140 Fat: 6g Saturated fat: 2g Trans fat: 1g Carbohydrates: 22g Sugar: 14g Sodium: 106mg Fiber: 1g Protein: 2g Cholesterol: 7mg