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Sauerkraut Brownie Cake

 Sauerkraut Brownie Cake
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.
9 ServingsPrep: 30 min. Bake: 30 min.

Ingredients

  • 1/2 cup butter
  • 3 ounces unsweetened chocolate
  • 1-1/4 cups sugar
  • 1 teaspoon McCormick® Pure 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
  • CHOCOLATE GLAZE:
  • 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 McCormick® Pure Vanilla Extract

Directions

  • 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.
  • Combine dry ingredients; stir in to batter until well blended. Stir

2 of 2

Sauerkraut Brownie Cake (continued)

Directions (continued)

  • in sauerkraut and nuts. Spread into a greased 9-in. square baking
  • pan.
  • Bake at 350° for 30 minutes or until cake tests done. Cool before
  • frosting.
  • 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.
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.