Saco Cocoa Fruit Cake with Buttery Cocoa Frosting

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Saco Cocoa Fruit Cake with Buttery Cocoa Frosting
Cook time: 
Total time: 
Serves: 16 servings
  • Cake.
  • 2 Tbsp butter-flavored shortening
  • 14 Tbsp SACO Premium Cocoa, divided
  • 3 cups unbleached bread flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 Tbsp apple pie spice
  • ¾ cup honey
  • 1¼ sticks unsalted butter, melted and cooled
  • 3 large eggs
  • 2 cups granulated sugar
  • 1¼ cups pecans, chopped
  • 1 cup walnuts, chopped
  • ¾ cup cashews, chopped
  • ½ cup unsalted sunflower nuts
  • 4 cups diced fruits
  • Frosting
  • 2 Tbsp butter
  • 2 Tbsp SACO Premium Cocoa
  • 2 Tbsp water
  • 1 cup powdered sugar
  • ½ tsp vanilla extract halved candied cherries for garnish
  1. Cake
  2. Position a rack in the lower third of the oven and preheat to 350°F.
  3. Lightly coat a 10 inch tube pan with the butter-flavored shortening, then dust the pan with 2 Tbsp. Saco Premium Cocoa.
  4. In medium mixing bowl, sift the flour, remaining Cocoa, baking powder, baking soda, salt, and spice; set aside In separate mixing bowl, with a rubber spatula, blend the honey, melted butter, eggs and sugar.
  5. Add the dry mixture to the honey mixture and blend until smooth.
  6. Fold in the nuts and fruits.
  7. Spoon batter into the prepared tube pan and rap the pan sharply on the counter a few times to level the batter.
  8. Bake for 1½ hours, or until a cake tester inserted in the center of the cake comes out dry.
  9. Cool the cake in the pan on a wire rack for 1 hour.
  10. Take cake out of the pan and let cool to room temperature, right side up, on a wire rack.
  11. frosting (Melt butter in a small saucepan over low heat.
  12. Whisk in Saco Cocoa and water, stirring until smooth and slightly thickened.
  13. Do not boil.
  14. Remove from heat, cool slightly.
  15. Gradually add powdered sugar and vanilla, beating with wire whisk until blended.
  16. Frost cooled cake and garnish with candied cherries, if desired
Nutrition Information
Calories: 605 Fat: 28g Saturated fat: 8g Trans fat: 0g Carbohydrates: 87g Sugar: 46g Sodium: 173mg Fiber: 6g Protein: 9g Cholesterol: 58mg


Rhubarb Cake

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Rhubarb Cake
Cook time: 
Total time: 
Serves: 32 servings
  • Cake
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • ¼ cup SACO Cultured Buttermilk Blend
  • ½ cup solid vegetable shortening
  • 1½ cups brown sugar
  • 1 egg
  • 1 cup water
  • 1 tsp vanilla extract
  • 3 cups rhubarb, diced
  • Cinnamon Topping
  • 1 tsp ground cinnamon
  • ½ cup walnuts, chopped
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  1. Cake
  2. Preheat oven to 375°F.
  3. Grease one 13 x 9 inch pan.
  4. In medium mixing bowl sift together flour, baking soda, salt and SACO Buttermilk Blend; set aside. In large mixing bowl cream together shortening and sugar.
  5. Add egg and beat well.
  6. Stir in water.
  7. Add dry ingredients to creamed mixture and stir until well-blended.
  8. Do not overbeat.
  9. Fold in vanilla and rhubarb.
  10. Pour into pan.
  11. In small mixing bowl stir together all Cinnamon Topping ingredients.
  12. Sprinkle on topping before baking for 35 to 40 minutes, or until inserted wooden toothpick comes out clean.
  13. Cinnamon Topping
  14. in a medium mixing bowl combine all topping ingredients
Nutrition Information
Calories: 129 Fat: 5g Saturated fat: 1g Trans fat: 0g Carbohydrates: 21g Sugar: 14g Sodium: 122mg Fiber: 1g Protein: 2g Cholesterol: 6mg


Red Velvet Sheet Cake

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Red Velvet Sheet Cake
Prep time: 
Cook time: 
Total time: 
Serves: 48 servings
  • Cake
  • 2¼ cups all-purpose flour, sifted
  • 1 tsp salt
  • 2 Tbsp SACO Premium Cocoa
  • 2 oz red food coloring
  • ½ cup shortening or butter
  • 1½ cups sugar
  • 2 large eggs
  • 1 cup water
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 tsp vanilla extract
  • 1 tsp Kahlua Liqueur (optional)
  • 1½ tsp white vinegar
  • 1 tsp baking soda
  • Fluffy White Frosting
  • 1 cup milk
  • ¼ cup flour
  • 2 sticks butter
  • 1 cup sugar
  • 2 tsp vanilla extract
  • ½ cup coconut (for topping)
  1. Cake
  2. Preheat oven to 350°F Prepare 11 x 17 sheet cake pan with shortening and flour or baking spray. Combine the sifted flour and salt.
  3. Set aside.
  4. In a separate bowl combine the cocoa and food coloring, stirring until smooth.
  5. Set aside.
  6. Cream together the shortening and sugar, beating for 4-5 minutes at medium speed, until fluffy. Add the eggs, one at a time, beating for at least 30 seconds after each addition.
  7. Add the cocoa/food coloring mixture.
  8. Mixing until color is somewhat uniform.
  9. Combine water, Saco Buttermilk Blend, vanilla, and Kahlua.
  10. At low speed, alternately add the flour mixture and the buttermilk mixture to the sugar mixture.
  11. Do not overbeat.
  12. In a small bowl, mix the vinegar with the baking soda.
  13. Stir briefly to mix.
  14. Add to the cake batter.
  15. Fold into the batter to blend well.
  16. Do not beat.
  17. Pour batter into prepared cake pan.
  18. Bake for 20 minutes or until cake tester comes out clean.
  19. Allow cake to cool before frosting.
  20. Fluffy White Frosting
  21. Cook the milk and flour in a heavy saucepan until very thick.
  22. Cool, covered, in refrigerator until very cold.
  23. Beat 2 sticks butter and 1 cup sugar for 8 minutes.
  24. Add the chilled milk/flour paste and beat for another 4 minutes.
  25. Add the vanilla in the last beating.
  26. Frost Red Velvet Sheet cake when cooled.
  27. Toast coconut on cookie sheet at 350°F for 5-7 minutes.
  28. Top cake with toasted coconut.
  29. Chill.
Nutrition Information
Calories: 132 Fat: 7g Saturated fat: 4g Trans fat: 0g Carbohydrates: 18g Sugar: 11g Sodium: 126mg Fiber: 1g Protein: 2g Cholesterol: 24mg


Red Velvet Pound Cake

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Red Velvet Pound Cake
Cook time: 
Total time: 
Serves: 12 servings
  • Cake
  • 1 cup butter, softened
  • ½ cup shortening
  • 3 cups sugar
  • 7 eggs
  • 1 oz red food coloring
  • 2 tsp vanilla
  • 3 cups cake flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • ¼ tsp salt
  • 1 cup milk
  • Frosting
  • 6 oz cream cheese, softened
  • 1 tsp vanilla
  • 1 lb confectioners sugar milk, if necessary
  1. Cake
  2. Preheat oven to 325°F.
  3. Grease and flour a tube pan.
  4. Cream butter, shortening and sugar until fluffy.
  5. Add eggs one at a time, beat well after each.
  6. Stir in food coloring and vanilla.
  7. Mix flour, Saco Cultured Buttermilk Blend and salt; add to creamed mixture alternately with milk, beating well.
  8. Pour into prepared pan.
  9. Bake for 1 hour and 20 minutes.
  10. Cool in pan for 10 minutes, remove from pan and cool completely on rack before frosting.
  11. Frosting Combine cream cheese and butter, blend until smooth.
  12. Stir in vanilla, mix well.
  13. Gradually add in sugar, beat until creamy.
  14. Add milk if necessary for desired consistency.
Nutrition Information
Calories: 781 Fat: 32g Saturated fat: 16g Trans fat: 1g Carbohydrates: 117g Sugar: 90g Sodium: 260mg Fiber: 1g Protein: 8g Cholesterol: 168mg