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The Saco Pantry

Tradition and innovation from cup to cupboard.

Premium Cocoa Bombs

Premium Cocoa Bombs

Premium Cocoa Bombs are chocolate spheres filled with homemade cocoa mix and marshmallows that you drop into a mug with hot milk for a delicious cup of hot cocoa.

Premium Cocoa Bombs
 
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Serves: 3
Ingredients
  • ⅔ cup (133g) granulated sugar
  • ⅓ cup Saco Premium Cocoa
  • 1 pinch salt
  • Dolci Frutta Original Chocolate Melting Wafers
  • 3 tablespoons mini marshmallows, divided
  • Silicone chocolate bomb mold
Instructions
  1. Combine the sugar, cocoa powder, and salt in a mixing bowl or food processor. Set aside.
  2. Heat chocolate melting wafers according to the package.
  3. Add a heaping spoonful of the melting chocolate to each of the six chocolate molds. Use the spoon to spread the chocolate up the sides of each mold. Make sure the entire inside of each mold is evenly coated with chocolate. (Save extra chocolate to use later.)
  4. Freeze the chocolate for 10 minutes, or until completely set.
  5. Once set, carefully remove the chocolate cups from the mold, placing them on a baking sheet lined with parchment paper.
  6. Flip over three of the molds to be filled. Fill each of the three halves with 2 tablespoons of the cocoa mix and 1 tablespoon of mini marshmallows.
  7. Place the other three halves, seam-side down, on a separate baking sheet. Place the sheet on top of the pot of warm water over low heat to slightly melt the rims of the molds.
  8. With gloves on (so you don’t leave fingerprints) cover each filled chocolate half with an empty half, sealing it.
  9. Decorate with any extra melted chocolate, sprinkles, and other candies. Use immediately, or within 24 hours, for best results. Store at room temperature.
  10. To make hot chocolate, add a cocoa bomb into a mug. Slowly pour about 1½ cups of hot milk over the bombs and stir. Sip and enjoy!

 

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.

Guinness Chocolate Cake

whole-guinness-cake

The magical cake with no eggs gets even better with the addition of Guinness. Dark, rich and delicious, it’s the perfect ending to a St. Patricks day feast or any time you need a show-stopping dessert.

piece-guinness-cake

Guinness Chocolate Cake
 
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Serves: 12
Ingredients
Cake
  • 3 c. flour
  • ½ c. SACO Premium Cocoa
  • 2 c. sugar
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. vinegar
  • 2 tsp. vanilla
  • ½ c. oil
  • 2 c. guinness or water or coffee
Cream Cheese Frosting
  • 16 oz. cream cheese at room temperature
  • 4 c. powdered sugar
  • 2 tsp. vanilla
Instructions
Cake
  1. Preheat over to 350º
  2. Place parchment paper rounds on the bottom of two 9" round cake pans and use non-stick cooking spray to grease the sides.
  3. In a large mixing bowl combine dry ingredients with a whisk.
  4. Add wet ingredients and mix until the batter is uniform. Don't overmix.
  5. Pour into the prepared cake pans
  6. Bake for 20-30 mins (Cake is done when a toothpick inserted in the center comes out clean)
  7. Let cool in the pan for 10 minutes. Then remove from pan and allow to cool completely before assembling cake
  8. Using a sharp knife, level one of the cakes.
  9. Spread half the frosting on top of leveled cake.
  10. Place unleveled cake on top of the frosting layer.
  11. Spread remaining frosting over the top of the cake.
Frosting
  1. With an electric mixer, beat cream cheese until fluffy. Add powdered sugar and vanilla and continue beating. Continue adding small amounts of powdered sugar until you've reached the desired consistency.

 

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

      Our Location

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