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German Chocolate Sauerkraut Cake Recipe

German Chocolate Sauerkraut Cake Recipe photo by Taste of Home

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"People who compliment me on this chocolaty treat are surprised to learn it's a sauerkraut cake," reports Patricia Kile of Elizabethtown, Pennsylvania.

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German Chocolate Sauerkraut Cake Recipe

Prep: 25 min. Bake: 20 min. + cooling

Yield: 12-14 Servings

25 20 45

Ingredients

3/4 cup butter, softened
1-1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup water
1 cup sauerkraut, rinsed, drained, squeezed dry and finely chopped
2/3 cup flaked coconut
1/2 cup finely chopped pecans
FILLING/FROSTING:
2 cups (12 ounces) semisweet chocolate chips, melted
2/3 cup mayonnaise
2/3 cup flaked coconut, divided
2/3 cup chopped pecans, divided

Directions

In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; add to the creamed mixture alternately with water. Fold in sauerkraut, coconut and pecans. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-24 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks; cool completely.
In a bowl, combine melted chocolate and mayonnaise. Set aside 1-1/4 cups for frosting. To the remaining chocolate mixture, add half of the coconut and pecans; spread between cake layers. Spread reserved chocolate mixture over top and sides of cake. Combine remaining coconut and pecans; press onto sides of cake. Store in the refrigerator. Slice with a serrated knife. Yield: 12-14 servings.

Nutritional Facts 1 serving (1 piece) equals 570 calories, 37 g fat (15 g saturated fat), 76 mg cholesterol, 424 mg sodium, 59 g carbohydrate, 4 g fiber, 6 g protein.

Originally published as German Chocolate Sauerkraut Cake in Taste of Home October/November 1999, p18

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Reviews for German Chocolate Sauerkraut Cake

German Chocolate Sauerkraut Cake

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Reviewed on Sep. 22, 2012 by chrissteve

Someone asked how long I baked the cake. I used Splenda brown sugar instead of the sugar called for, adding an equal amount of nonfat dry milk and extra baking soda as Splenda recommends. The cake bakes a little faster so 45-50 minutes was enough in my oven.

Reviewed on Nov. 06, 2011 by chrissteve

I baked the cake in a Bundt pan and made just half the frosting. We try to limit sweets so we prefer this cake with fewer carbs! But it's still delicious and no one ever thinks it might contain sauerkraut!

Reviewed on Jun. 08, 2011 by charlotte34

I haven't made it yet, but I am going to make one tomorrow. It just SOUNDS like a fabulous cake. Can't wait to taste it. !!!

Reviewed on Mar. 24, 2011 by gorbetz

I've made this 3 times. It is decadent. Foolproof. It's rich and delicious. Like a dessert you would get served at a posh restaurant. You can't go wrong with this one. And no one will believe that it has sauerkraut in it. EXCELLENT!