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The Saco Pantry

Tradition and innovation from cup to cupboard.

Flourless Chocolate Cake

Flourless Chocolate Cake

Flourless Chocolate Cake

Flourless Chocolate Cake
 
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Serves: 16
Ingredients
  • ½ cup unsalted butter
  • ½ cup unsalted butter
  • ¾ cup sugar
  • ¾ cup sugar
  • ¼ tsp salt
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 3 large eggs
  • 3 large eggs
  • ½ cup Saco premium cocoa
  • ½ cup Saco premium cocoa
  • 2 tsp. vanilla
  • 2 tsp. vanilla
  • 2 cups Saco chocolate chips
  • 2 cups Saco chocolate chips
  • ½ cup heavy cream
Instructions
  1. Preheat oven to 375 degrees and grease an 8-inch round cake pan. Place a piece of parchment paper on the bottom of the pan and spray it with nonstick cooking spray. Set aside.
  2. To make the cake, put 1 cup of the chocolate chips and the unsalted butter in a microwave safe bowl and heat until the butter is melted and the chocolate chips are soft, about 1 minute.
  3. Stir until the chocolate is melted and the mixture is smooth.
  4. Add sugar, salt and vanilla to mixture, stirring to combine.
  5. Add the eggs and stir until smooth. Next, add the cocoa and stir until just combined. Be careful not to over mix.
  6. Pour the batter into the prepared pan and bake for 25 minutes or until cake has a thin crust on top.
  7. Let the cake cool on a cooling rack for 10 minutes. Loosen the edges of the pan with a knife and carefully turn it upside down onto a serving plate. Let the cake cool completely.
  8. While cake is cooling, make the chocolate ganache by combining the remaining cup of chocolate chips and cream in a medium microwave-safe bowl and heat until the cream is very hot so it will melt the chocolate (heat in 30 second intervals to avoid burning).
  9. Remove bowl from microwave and stir until the chocolate melts and mixture is smooth.
  10. Spread chocolate ganache evenly over the cooled cake and let glaze set for a few hours before serving.

Saco Chocolate Pound Cake

CHOCOLATE POUND CAKE
 
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Serves: 16 servings
Ingredients
Cake
    Cake
    • 3 cups sugar
    • 3 cups sugar
    • 1 cup vegetable shortening
    • 1 cup vegetable shortening
    • 4 Tbsp butter, softened
    • 4 Tbsp butter, softened
    • 4 eggs
    • 4 eggs
    • 2 tsp vanilla extract
    • 2 tsp vanilla extract
    • 1 tsp almond extract
    • 1 tsp almond extract
    • .8oz pkg SACO Cultured Buttermilk Blend
    • .8oz pkg SACO Cultured Buttermilk Blend
    • 3 cups all-purpose flour
    • 3 cups all-purpose flour
    • ½ tsp baking soda
    • ½ tsp baking soda
    • 1 tsp salt
    • 1 tsp salt
    • 12 Tbsp SACO Premium Cocoa
    • 12 Tbsp SACO Premium Cocoa
    Icing
      Icing
      • 4 Tbsp powdered sugar
      • 4 Tbsp powdered sugar
      • ½ cup SACO Chocolate Chips
      • ½ cup SACO Chocolate Chips
      • 1 Tbsp butter
      • 1 Tbsp butter
      • ⅛ cup almond slices
      Instructions
      Cake
      1. Preheat oven to 300°F.
      2. In a large mixing bowl cream together the sugar, shortening and butter; add eggs and flavorings.
      3. In a separate bowl sift together all dry ingredients.
      4. Add to cream mixture alternating the dry ingredients and the water until well blended.
      5. Pour into a greased and floured bundt pan.
      6. Bake for 1½ - 2 hours or until inserted toothpick comes out clean.
      Icing
      1. Sprinkle top with powdered sugar.
      2. Melt Saco Chocolate Chips with 1 Tbsp butter.
      3. Drizzle on the top and down the sides.
      4. Sprinkle with almond slices for decoration, if desired.
      Nutrition Information
      Calories: 445 Fat: 20g Saturated fat: 7g Trans fat: 2g Carbohydrates: 64g Sugar: 43g Sodium: 235mg Fiber: 2g Protein: 5g Cholesterol: 57mg

      Raspberry Chocolate Cream Coffee Cake

      RASPBERRY CHOCOLATE CREAM COFFEE CAKE
       
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      Serves: 16 servings
      Ingredients
      Cake
        Cake
        • 2½ cups all-purpose flour
        • 2½ cups all-purpose flour
        • ¾ cup granulated sugar
        • ¾ cup granulated sugar
        • ¾ cup butter or margarine, softened
        • ¾ cup butter or margarine, softened
        • ½ tsp baking powder
        • ½ tsp baking powder
        • ½ tsp baking soda
        • ½ tsp baking soda
        • ¼ tsp salt
        • ¼ tsp salt
        • ½ cup SACO Cultured Buttermilk Blend
        • ½ cup SACO Cultured Buttermilk Blend
        • ¼ cup water
        • ¼ cup water
        • 1 egg
        • 1 egg
        • ½ cup SACO Chocolate Chips, melted
        • ½ cup SACO Chocolate Chips, melted
        • 1 tsp almond extract
        • 1 tsp almond extract
        • 1 tsp vanilla extract
        • 1 tsp vanilla extract
        Filling
          Filling
          • 8 oz cream cheese, softened
          • 8 oz cream cheese, softened
          • ¼ cup granulated sugar
          • ¼ cup granulated sugar
          • 1 egg
          • 1 egg
          • 1 cup SACO Chocolate Chips, divided
          • 1 cup SACO Chocolate Chips, divided
          • ½ cup raspberry jam
          • ½ cup raspberry jam
          • nuts, chopped (optional)
          Instructions
          Cake
          1. Preheat oven to 350°F.
          2. In large mixing bowl combine flour and sugar.
          3. Cut in butter with fork or pastry blender until mixture is crumbly.
          4. Reserve ½ the mixture for the topping.
          5. To remaining crumb mixture add the baking powder, baking soda, salt and Buttermilk Blend.
          6. Mix well.
          7. Add water, egg, melted Chocolate Chips, almond extract and vanilla.
          8. Blend well with beater.
          9. Spread over bottom of 9” spring form pan.
          10. Spread batter 1 inch up on sides of pan.
          Filling
          1. In small mixing bowl blend together cream cheese, sugar and egg until smooth.
          2. Add ½ cup of Chocolate Chips then spread over batter in pan.
          3. Spread jam over top of Chocolate layer, then sprinkle top with 1 cup of reserved flour mixture and rest of Chocolate Chips.
          4. Sprinkle with nuts if desired.
          5. Bake 55 minutes, or until toothpick tests done.
          Nutrition Information
          Calories: 352 Fat: 19g Saturated fat: 11g Trans fat: 0g Carbohydrates: 44g Sugar: 25g Sodium: 224mg Fiber: 2g Protein: 5g Cholesterol: 41mg

          Peanut Butter Fudge Pinwheel Cookies


          PEANUT BUTTER FUDGE PINWHEEL COOKIES
           
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          Serves: 2 dozen cookies
          Ingredients
          Cookie
            Cookie
            • ½ cup margarine
            • ½ cup margarine
            • ½ cup brown sugar, firmly packed
            • ½ cup brown sugar, firmly packed
            • ½ cup granulated sugar
            • ½ cup granulated sugar
            • ½ cup smooth peanut butter
            • ½ cup smooth peanut butter
            • 1 egg
            • 1 egg
            • 2 cups flour
            • 2 cups flour
            • ½ tsp salt
            • ½ tsp salt
            • ½ tsp baking soda
            • ½ tsp baking soda
            Filling
              Filling
              • 12oz bag SACO Chocolate Chips
              • 12oz bag SACO Chocolate Chips
              • 1 Tbsp butter
              Instructions
              Cookie
              1. Beat margarine, sugars, peanut butter and egg until light and fluffy.
              2. In a separate bowl combine the dry ingredients.
              3. Add to creamed mixture and mix well.
              4. Roll out into a rectangle on a piece of plastic wrap.
              5. Cover with a second piece of plastic wrap while you prepare the filling.
              Filling
              1. Heat Saco Chocolate Chips and butter in a double boiler, stirring until chocolate is melted. Uncover the cookie dough you previously rolled out and spread chocolate mixture over the surface. Beginning at the longest edge, roll up like a jelly roll.
              2. Wrap in plastic wrap or wax paper and refrigerate several hours or overnight. Bake in 375°F preheated oven.
              3. Cut roll into ¼ inch slices and place on ungreased baking sheet.
              4. Bake for 10-12 minutes or until lightly browned.
              5. Remove from baking sheet immediately and cool on wire racks.
              Nutrition Information
              Calories: 178 Fat: 8g Saturated fat: 3g Trans fat: 0g Carbohydrates: 27g Sugar: 17g Sodium: 109mg Fiber: 1g Protein: 3g Cholesterol: 9mg

              Our Location

              Saco Foods
              1845 Deming Way
              Middleton, WI 53562
              +1 (608) 662-2662