Recipes

So good you can taste it!

From tried and true to new and exciting, EFCO is the secret ingredient in your recipe. No matter how you slice it, the versatility of our products means you have endless options in your applications. Efco makes the impossible, possible. From sweet indulgences and savory masterpieces to everyday must-haves, let EFCO inspire your creative team. Kick start your imagination with these recipes featuring a sampling of our products.

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INGREDIENTS

Dark Chocolate Fudge Filling

128g

EFCO Item #250 Fudge Base

148g

Sweetened Condensed Milk

28g

Chocolate Chips

155g

6x Sugar

Chocolate Cookie Crumb

510g

EFCO Item #503 Dark Chocolate Crème Cake Mix

170g

Butter (softened)

PREPARATION

Dark Chocolate Fudge Filling

Combine EFCO Item #250 Fudge Base, Sweetened Condensed Milk and Chocolate Chips. Heat until melted. Slowly add Powdered Sugar. Stir until smooth.

Chocolate Cookie Crumb

Blend EFCO Item #503 Dark Chocolate Crème Cake Mix and Softened Butter on low speed using a paddle until crumbly. Press half of the crumb mixture into a lightly greased Half Sheet pan.

  • Preheat oven to 350°F / 176°C
  • Pre-bake Chocolate Cookie Crumb bottom crust in oven for 8–10 minutes.
  • Spread the Dark Chocolate Fudge Filling over the cooled pre-baked Chocolate Cookie Crumb Crust.
  • Sprinkle remaining crumb mixture over filling.
  • Bake in oven for another 25–30 minutes.
  • Cool until set. Cut into desired portions.

EFCO SUGGESTIONS

For added texture, add Oatmeal, Flax Seed or Toffee Bits to Chocolate Cookie Crumb mixture.

INGREDIENTS

680g

EFCO Item #124 Strawberry Pie Filling

510g

EFCO Item #313 Golden Crème Cake Mix

113g

Butter (melted)

28g

EFCO Item #3743 Strawberry Icing Fruit

85g

Oats (optional)

PREPARATION

Spread EFCO Item #124 Strawberry Pie Filling in bottom of prepared pan. Top filling with blended EFCO Item #3743 Strawberry Icing Fruit and EFCO Item #313 Golden Crème Cake Mix. Spread evenly. Top with melted butter in single layer, covering cake mix as much as possible.

  • Preheat oven to 350°F / 176°C
  • Spray Quarter Sheet pan with nonstick baking spray.
  • Bake 45–50 minutes or until toothpick inserted into cake center comes out clean.
  • Cool 15 minutes before serving.

EFCO SUGGESTIONS

For variation, blend cake mix, icing fruit, oats and butter until a crumble forms. Sprinkle oat crumble evenly across top of filling.

INGREDIENTS

Crumb Crust

1020g

EFCO Item #313 Golden Crème Cake Mix

340g

Butter (softened)

56g

Whole Egg

Filling

453g

EFCO #3240 Strawberry Pastry Filling

453g

EFCO Item #169 Ultimate Lemon

PREPARATION

  • Preheat oven to 350°F / 176°C
  • Blend Crumb Crust ingredients on low speed using a paddle until crumbly.
  • Press half of the Crumb Crust mixture into a lightly greased Half Sheet pan.
  • Evenly spread 453 grams EFCO #3240 Strawberry Pastry Filling over bottom crust.
  • Spread or pipe 453 grams EFCO Item #169 Ultimate Lemon over Strawberry.
  • Sprinkle remaining crumb mixture over filling.

EFCO SUGGESTIONS

For added texture and flavor add White Chocolate Chips and or Oatmeal to above crumb mixture.

INGREDIENTS

1020g

EFCO Item #313 Golden Crème Cake Mix

453g

Whipped Topping

113g

Whole Egg

128g

EFCO Item #3744 Orange Concentrated Icing Fruit

128g

EFCO Item #3744 Orange Concentrated Icing Fruit

PREPARATION

Blend EFCO Item #313 Golden Crème Cake Mix, Whipped Topping, EFCO Item #3744 Orange Concentrated Icing Fruit, EFCO Item #3749 Lemon Concentrated Icing Fruit in mixing bowl for 2 minutes on low speed.

  • Preheat oven to 350°F / 176°C
  • Coat batter with powdered sugar. Roll lightly to coat.
  • Place powdered bar dough in lightly greased Half Sheet pan. Push down slightly to fill pan.
  • Bake 20-25 minutes until edges are lightly browned.
  • Cut into 2 x 2" squares or shapes of choice.

INGREDIENTS

Golden Crème Cake

2267g

EFCO Item #313 Golden Crème Cake Mix

780g

Whole Egg

680g

Oil

510g

Water

Dark Chocolate Crème Cake

2267g

EFCO Item #503 Dark Chocolate Crème Cake Mix

780g

Whole Egg

680g

Oil

510g

Water

PREPARATION

  • Preheat oven to 350°F / 176°C
  • Lightly grease a ½ sheet pan and a 9 x 5" loaf pan

Golden Crème Cake (colored inside)

Use EFCO Item #313 Golden Crème Cake Mix and mix per label directions.

  • Put 907 grams of batter into separate bowl. Add food coloring of choice, mix thoroughly and deposit colored batter into lightly greased Half Sheet pan. A 1-inch height of baked cake is needed. Bake and cool.
  • Using a cookie cutter of choice cut out slices of colored cake. Set aside.

Dark Chocolate Crème Cake

Mix EFCO Item #503 Dark Chocolate Crème Cake Mix per label directions.

Combine and Bake

  • Deposit Dark Chocolate batter into bottom of 9 x 5" loaf pan.
  • Tightly stand slices of cut colored cake on edge in loaf pan. Pour remaining batter around and over cutout of colored cake slices.
  • Bake until set and cool. Slice loafs. Store wrapped or bag separately.

EFCO SUGGESTIONS

The surprise cake can be all EFCO Item #313 Golden Crème Cake Mix and a portion colored for its center or both the EFCO Item #503 Dark Chocolate Crème Cake Mix and EFCO Item #313 Golden Crème Cake Mix can be used.

INGREDIENTS

Butter Filling

1020g

Butter

850g

Granulated Sugar

35g

Vanilla

907g

Whole Egg

340g

Bread Flour (Optional: Sliced Almonds / Pecans)

Crumbly Crust

1530g

EFCO Item #313 Golden Crème Cake Mix

340g

Butter (softened)

907g

EFCO Item #3100 Swiss Vanilla Crème

454g

Butter Filling (see above)

PREPARATION

  • Preheat oven to 350°F / 176°C

Butter Filling

Whip Butter until light and creamy. Add Sugar and Vanilla. Slowly add in Egg and mix on low speed, scraping bowl. Incorporate Bread Flour and cream for 1 minute on third speed. Optional: Add Sliced Almonds or Pecans, suit to taste.

Crumbly Crust

Blend ingredients on low speed using a paddle until crumbly. Press 793 grams of the Crumbly Crust mixture into a lightly greased Half Sheet pan to form a crust. Set remaining crumb mixture aside.

  • Pre-bake above bottom crust for 8–10 minutes. (Prebaking bottom crust prevents soaking of crust from Butter Filling).
  • Spread 907 grams of EFCO Item #3100 Swiss Vanilla Crème evenly over pre-baked bottom crust. Freeze or refrigerate 20 minutes, if possible.
  • Apply Butter Topping over EFCO Item #3100 Swiss Vanilla Crème. Sprinkle remaining crumb mixture over filling.
  • Bake 25-30 minutes until golden on top.

EFCO SUGGESTIONS

For added texture and flavor add White Chocolate Chips and or Oatmeal to above Crumbly Crust mixture.

INGREDIENTS

567g

EFCO Item #313 Golden Crème Cake Mix

567g

EFCO Item #113 Cream Cheese Filling

340g

EFCO Item #116 Strawberry Pastry Filling

340g

White Chocolate Chips (optional)

113g

Butter (melted)

50g

Whole Egg

7g

Vanilla

PREPARATION

  • Preheat oven to 350°F / 176°C
  • Blend EFCO Item #313 Golden Crème Cake Mix and melted butter, eggs and vanilla in mixing bowl for 2 minutes on low speed until crumbly.
  • Press half the above crumb mixture into lightly greased Quarter Sheet pan. Bake 8–15 minutes until light and golden.
  • Spread EFCO Item #113 Cream Cheese Filling over prebaked cooled crust.
  • Cut tip of 2 lb. sleeve or place EFCO Item #116 Strawberry Pastry Filling in a pastry bag. Pipe several lines the length of pan over top of EFCO Item #113 Cream Cheese Filling.
  • Sprinkle reserved crumb mixture over strawberry cheesecake filling.
  • Bake 25–28 minutes or until crumb mixture is firm to the touch. Cut into bars when cool.

EFCO SUGGESTIONS

For add flavor, lightly toast nuts before adding to crumb mixture. For added texture, add 113 grams of Quick Cooking Oats to above crumb mixture.

INGREDIENTS

Golden Crème Cake

1134g

EFCO Item #313 Golden Crème Cake Mix

680g

Whole Egg

226g

Oil

283g

Water

14g

Baking Powder

Tres Leches Milk

454g

Whole Milk

454g

Evaporated Milk

454g

Sweetened Condensed Milk

PREPARATION

Golden Crème Cake

  • Preheat oven to 350°F / 176°C
  • Mix EFCO Item #313 Golden Crème Cake Mix per label directions.
  • Bake cake batter. Cool completely.

Tres Leches Milk & Topping

  • Pour combined milks over cooked Golden Crème Cake. (The amount of milk mixture used can be varied based on desired saturation. Additional milk can be added but should not exceed 125% of amount called for in the Ingredients)
  • Allow cake to soak in milk mixture for 24 hours prior to icing.
  • Ice top of cake with whip topping. Garnish with fresh fruits and cut to serve.
  • Refrigerate once finished.

EFCO SUGGESTIONS

For added texture, add Oatmeal, Flax Seed or Toffee Bits to Chocolate Cookie Crumb mixture.

INGREDIENTS

Golden Crème Cake

1020g

EFCO Item #313 Golden Crème Cake Mix

226 g

Butter

99g

Whole Egg

Cream Cheese Filling

226g

EFCO Item #112 Cream Cheese Filling

PREPARATION

Golden Crème Cake

Combine EFCO Item #250 Fudge Base, Sweetened Condensed Milk and Chocolate Chips. Heat until melted. Slowly add Powdered Sugar. Stir until smooth.

Chocolate Cookie Crumb

  • Preheat oven to 350°F / 176°C
  • Lightly apply baking spray to the bottom of a 12" round cake pan.
  • In large bowl stir EFCO Item #313 Golden Crème Cake Mix,

Filling & Topping

  • Spread Cream Cheese Filling, EFCO Item #112 Cream Cheese Filling, over cooled Golden Crème Cake.
  • Top with additional topping of choice.
  • Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.

EFCO SUGGESTIONS

To add a shine to fresh fruit, glaze fruit with EFCO Neutral Glaze.

For a firmer cream cheese filling, blend melted white vanilla baking chips (170 grams.) into 226 grams of EFCO Item #112 Cream Cheese Filling.

INGREDIENTS

Topping

230g

Butter

1132g

Brown Sugar

226g

Shredded Coconut

1816g

EFCO Item #3133 Pineapple Filling

Cake

2267g

EFCO Item #313 Golden Crème Cake Mix

453g

EFCO Item #3168 Coconut Filling

113g

EFCO Item #3133 Pineapple Filling

794g

Whole Egg

226g

Vegetable Oil

510g

Water

PREPARATION

  • Preheat oven to 350°F / 176°C
  • Grease four 12” round pans heavily with butter.

Coconut/Pineapple Topping

  • Sprinkle brown sugar evenly over melted butter.
  • Cover melted butter with the shredded coconut.
  • Pipe EFCO Item #3133 Pineapple Filling in stripes across shredded coconut.
  • Set cake pans aside and prepare cake batter.

Cake

  • Mix EFCO Item #313 Golden Crème Cake Mix per directions adding EFCO Item #3168 Coconut Filling and EFCO Item #3133 Pineapple Filling.
  • Carefully pour cake batter over Coconut/Pineapple Topping and spread evenly.
  • Bake 40-50 minutes until set.
  • Immediately run knife around sides of baking pans to loosen cake.
  • Place sheet pans with liner upside down over baking pans.
  • Turn sheet pans and 12-inch pans over and let sit for 5 minutes to allow brown sugar mixture to drizzle down onto cake.
  • Cool completely. Slice as desired.

INGREDIENTS

Cake

850g

EFCO Item #503 Dark Chocolate Crème Cake Mix

298g

Whole Egg

255g

Oil

191g

Water

Yields 2-3 cakes depending on pan size.

Flan

453g

EFCO Item #112 Cream Cheese Pastry Filling

397g

Sweetened Condensed Milk (not evaporated)

255g

EFCO Item #250 Royal Fudge Base

340g

Whole Milk

448g

Caramel Topping (1 jar)

7

Whole Eggs

Yields 2-3 flans depending on pan size.

PREPARATION

  • Preheat oven to 350°F / 176°C
  • Line muffin pans with regular size muffin liners.

Cake

Mix EFCO Item #503 Dark Chocolate Crème Cake Mix ingredients per label instructions. Pour half of mixed batter over caramel topping, depending on size of pan used. Set aside. Reserve additional cake batter for second Double Chocolate Flan.

Flan

Mix Flan ingredients until smooth. Slowly pour half the Flan mixture over cake batter (flan mixture will blend with batter but will separate during baking to form its own layer). Reserve balance for second Double Chocolate Flan.

  • Cover cake pan with foil. Place cake pan on sheet pan. Add one inch of hot water to bottom of sheet pan.
  • Bake 1 hour or until toothpick inserted into cake comes out clean. Remove cake pan from water bath. Place on cooling rack and remove foil. Cool completely.
  • Chill in refrigerator for at least 4 hours until topping is set.
  • Unmold flan by running a sharp knife around edges of mold. Place serving plate upside down on ring pan; turn plate and pan upside-down. Carefully remove pan.

INGREDIENTS

567g

EFCO Item #313 Golden Crème Cake Mix

198g

Whole Egg

170g

Oil

128g

Water

56g

EFCO Item #3746 Banana Icing Fruit

92g

Hazelnuts Chopped

180g

Chocolate Hazelnut Spread

2

Bananas (sliced thin)

PREPARATION

  • Preheat oven to 350°F / 176°C
  • Spray a Quarter Sheet pan with nonstick baking spray.
  • Prepare EFCO Item #313 Golden Crème Cake Mix according to bag directions.
  • Add EFCO Item #3746 Banana Icing Fruit and chopped Hazelnuts. Spread 454 grams of batter into prepared pan. Top with sliced bananas. Drizzle with 92 grams of Chocolate Hazelnut Spread.
  • Top with another 454 grams of batter. Sprinkle remaining 46 grams of hazelnuts on top of batter and drizzle with balance of Chocolate Hazelnut Spread.
  • Bake 25-30 minutes or until toothpick inserted into cake center comes out clean.
  • Cool 15 minutes before serving.

INGREDIENTS

510g

EFCO Item #503 Dark Chocolate Crème Cake Mix

113g

Mini Chocolate Chips (4,000ct)

113g

All-purpose flour

100g

Whole Egg

4g

Cinnamon

113g

Melted Butter

PREPARATION

  • Preheat oven to 350°F / 176°C
  • Blend EFCO Item #503 Dark Chocolate Crème Cake Mix with flour, eggs, butter and cinnamon in mixing bowl for 2 minutes on low speed. Add mini chocolate chips and mix until blended.
  • Divide dough in half. Shape each half into 12 x 2 x 1" rectangular log. Place logs on lined cookie sheet 3 inches apart.
  • Bake 25–30 minutes until set. Cool to a temperature below 90°F / 32°C before slicing.
  • Trim ends and discard. Slice logs into ½ inch slices. Place slices cut sides down on cookie sheet.

EFCO SUGGESTIONS

For a gourmet look, dip in Chocolate coatings of choice. Add cranberries, toasted pecans or white chips in place of mini chocolate chips.

INGREDIENTS

2267g

EFCO Item #313 Golden Crème Cake Mix

794g

Whole Egg

680g

Vegetable Oil

510g

Water

140g

Instant Chai Latte Mix

200g

Baking Chips (for topping)

450g

Pre-Whipped Topping

PREPARATION

  • Preheat oven to 350°F / 176°C
  • Line muffin pans with regular size muffin liners.
  • Mix EFCO Item #313 Golden Cream Cake Mix per label directions and add Instant Chai Latte Mix. Adjust amount to desired flavor. Pour into muffin pans.
  • Bake approximately 30 minutes. Let cool in pans 10 minutes. Remove from pans and let completely cool for 30 minutes.
  • In microwavable bowl, microwave baking chips on high 30 seconds; stir until melted. Blend a pre-whipped topping with melted chips.
  • Immediately pipe icing using a pastry bag with star tip on cupcakes. Sprinkle with cinnamon.

EFCO SUGGESTIONS

For additional interesting flavors, soak flavored tea bags in water and use the flavored water in place of the regular water.

INGREDIENTS

Cinnamon Crumble

1133g

EFCO Item #313 Golden Crème Cake Mix

56g

Ground Cinnamon (vary to preference)

85g

Rolled Oats

226g

Cold Butter or Margarine

Cake

2267g

EFCO Item #313 Golden Crème Cake Mix

794g

Whole Egg

680g

Vegetable Oil

510g

Water

PREPARATION

  • Preheat oven to 350°F / 176°C
  • Spray bottom and side of 13 x 9" cake pan with cooking spray.

Cinnamon Crumble

  • Blend EFCO Item #313 Golden Crème Cake Mix, cinnamon, Rolled Oats and Butter until crumbly. Set aside.

Cake

  • Mix EFCO Item #313 Golden Crème Cake Mix with eggs, oil and water.
  • Spread about 283 grams of the batter in pan.
  • Sprinkle 170 grams of the Cinnamon Crumble on top of batter.
  • Drop remaining batter over top of Cinnamon Crumble; spread batter carefully over streusel.
  • Sprinkle additional Cinnamon Crumble over top.
  • Bake 25 to 35 minutes or until golden brown. Let stand 30 minutes before serving. Serve warm or cool.

EFCO SUGGESTIONS

Vary Cinnamon in cake formula depending on personal preference.

INGREDIENTS

Cake

2267g

EFCO Item #313 Golden Crème Cake Mix

794g

Whole Egg

680g

Vegetable Oil

510g

Water

Cinnamon Swirl Topping

56g

Butter (melted)

113g

Brown sugar

21g

EFCO Item #313 Golden Crème Cake Mix

7g

Cinnamon

PREPARATION

Cake

  • Preheat oven to 350°F / 176° C
  • Spray a Quarter Sheet pan with nonstick baking spray.
  • Prepare EFCO Item #313 Golden Crème Cake Mix according to bag directions.
  • Pour batter into prepared pan.

Cinnamon Swirl Topping

  • Mix all ingredients well in a small bowl.
  • Drop spoonsfuls of topping on the cake batter and then swirl it around with a knife or spatula.
  • Bake in preheated oven for 30 to 35 minutes.

EFCO SUGGESTIONS

Drizzle with clear glaze over warm cake.

INGREDIENTS

1021g

EFCO Item #313 Golden Crème Cake Mix

226g

Butter (softened)

113g

Brown Sugar

113g

Whole Egg

340g

Chocolate Chips

283g

Sweetened Condensed Milk

340g

Nougat, Nut and Caramel Chocolate Candy Bar (chopped)

340g

Chocolate Candies

PREPARATION

  • Preheat oven to 350°F / 176° C
  • Spray three 8-inch square pans with baking spray.
  • In large bowl, combine EFCO Item #313 Golden Crème Cake Mix with softened butter, sugar and egg. Mix until soft dough forms.
  • Press 2/3 of the dough in bottom of pan; bake 15 minutes. Remove from oven.
  • Drizzle sweetened condensed milk over cookie base, then sprinkle with chopped Nougat candy and 170 grams of the Chocolate Candies.
  • Crumble chunks of remaining cookie dough over candy.
  • Sprinkle remaining Chocolate Candies over top of crumbled dough.
  • Bake 23 to 28 minutes or until top is golden brown. Cool completely, at least 3 hours.
  • For bars, cut into 4 rows by 4 rows.

INGREDIENTS

453g

EFCO Item #313 Golden Crème Cake Mix or EFCO Item #503 Dark Chocolate Crème Cake Mix

453g

All Purpose Flour

453g

Butter (melted)

PREPARATION

  • Preheat oven to 350°F / 176° C
  • Blend cake mix and all-purpose flour for 1 minute on low speed. For less spread and a firmer cookie, add an additional 56 grams of All-Purpose Flour.
  • Add melted butter to dry ingredients slowly on low speed until incorporated.
  • Increase speed to high and mix for 2 minutes or until all ingredients are homogenous.
  • Pipe cookies 2 inches apart on lightly greased or lined sheet pans using a pastry bag or a cookie gun with desired pastry tip.
  • Bake 10-12 minutes until edges are lightly browned.

EFCO SUGGESTIONS

For an upscale appearance and flavor, add crushed mixed nuts or EFCO Concentrated Icing Fruits and dip the cookie into a coating chocolate.

INGREDIENTS

4535g

EFCO Item #313 Golden Crème Cake Mix

1587g

Whole Eggs

680g

Butter (melted)

680g

Vegetable Oil

510g

Milk (may use skim, reduced fat or whole)

510g

Water

PREPARATION

  • Preheat oven to 350°F / 176° C
  • Blend EFCO Item #313 Golden Crème Cake Mix with eggs, melted butter and oil in mixing bowl for 1 minute on low speed and 3 minutes on medium speed. For an extra buttery pound cake, replace with butter one for one.
  • Add milk and water. Mix 1 minute on low speed. Scrape bowl and mix an additional 3 minutes on low speed.
  • Scale 680 grams into loaf pan and bake till set, approximately 30-45 minutes.

EFCO SUGGESTIONS

For an upscale flavor, add 113 grams of EFCO Item #112 Cream Cheese Filling to batter before baking. Swirl in.

For variety, you can add EFCO Concentrated Icing Fruits, toasted pecans or chocolate chips. Sodas of all varieties can also be added in place of water.

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