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Sauerkraut Brownie Cake Recipe

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A rich, frosted brownie cake hits the spot anytime! Sauerkraut is what makes this cake so moist and tangy. Sometimes I like to substitute coconut for the nuts for a change of pace.
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES:9 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 9 servings


  • 1/2 cup butter
  • 3 ounces unsweetened chocolate
  • 1-1/4 cups sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup sauerkraut, rinsed, drained and finely chopped
  • 1/2 cup chopped walnuts
  • 1/4 cup butter
  • 2 to 3 tablespoons milk
  • 1/2 cup packed brown sugar
  • 1 ounce unsweetened chocolate
  • 1/2 cup chopped walnuts
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract

Nutritional Facts

1 serving (1 piece) equals 511 calories, 28 g fat (13 g saturated fat), 112 mg cholesterol, 428 mg sodium, 61 g carbohydrate, 2 g fiber, 8 g protein.


  1. In a small saucepan, melt butter and chocolate over low heat, stirring until smooth. Remove from the heat; place it in a large bowl along with sugar, vanilla and eggs. Beat well.
  2. Combine dry ingredients; stir in to batter until well blended. Stir in sauerkraut and nuts. Spread into a greased 9-in. square baking pan.
  3. Bake at 350° for 30 minutes or until cake tests done. Cool before frosting.
  4. For glaze, bring first four ingredients to boil in a heavy saucepan. Boil for 3 minutes; do not stir. Remove from the heat; immediately stir in nuts, sugar and vanilla. Pour hot glaze onto center of cake and spread to edges. Cool before cutting. Yield: 9 servings.
Originally published as Sauerkraut Brownie Cake in Sweet and Scrumptious Chocolate 1994, p10

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Reviewed Mar. 8, 2014

"I prepared this recipe 3/8/14 for the first time! I did adjust the recipe to suit my tastes! I also did not use nuts! I added 3/4 cup semi-sweet chocolate chips with 2 Tbsp. all-purpose flour to the batter! Instead of 3 oz. baking chocolate, I used 9 Tbsp. unsweetened cocoa with 12 tsp. oil for the unsweetened chocolate in the batter and 3 Tbsp. unsweetened cocoa with 8 tsp. oil for the icing. I also found that I NEEDED to stir the chocolate mixture when making the icing! I didn't use nuts in the icing, either! I found that I needed to bake this cake 40 minutes! When I'd tested the cake at 30 minutes, the cake tester was gooey and moist! Baking 10 more minutes made a big difference-the cake tested done! When I prepared the icing, I did boil 3 minutes, at a low heat and I stirred the mixture so it would not stick to the pan. I did find that I just needed to cool the cake slightly, then add the glaze in order for it to adhere to the cake! I think that this cake came out very nicely! I noticed that the chocolate glaze is more like a frosting! I will be using this cake for the Nutrition dept. in the hospital where I volunteer! I'd like to make another cake tomorrow! I had enough sauerkraut to make 2 9" cakes. I also greased and floured my cake pan(s) for easier removal of the cake! Thank you for sharing this recipe with Taste of Home! I think it's great! I also used my food processor to finely chop the sauerkraut after rinsing and draining it well! delowenstein"

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