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Sauerkraut Chocolate Cake

 Sauerkraut Chocolate Cake
For an adventurous cake, try this recipe. People might need a little coaxing to try it but once they do, they will love it.—The Fremont Company
12 ServingsPrep: 20 min. Bake: 35 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 3/4 cup sauerkraut, drained, squeezed dry and chopped
  • SILK CHOCOLATE FROSTING:
  • 1-1/3 cups butter, softened
  • 4 ounces unsweetened chocolate, melted
  • 1-1/2 teaspoons vanilla extract
  • 5-1/2 cups confectioners' sugar
  • 1/4 cup milk

Directions

  • In a bowl, cream the butter and sugar. Add eggs, one at a time,
  • beating well after each. Add vanilla. Combine flour, cocoa, baking
  • powder, baking soda and salt; add to the creamed mixture alternately
  • with water. Stir in sauerkraut. Pour into two greased and floured
  • 8-in. round baking pans.
  • Bake at 350° for 35-40 minutes or until a toothpick inserted near

2 of 2

Sauerkraut Chocolate Cake (continued)

Directions (continued)

  • the center comes out clean. Cool in pans for 10 minutes before
  • removing to wire racks to cool completely.
  • For frosting, beat butter, chocolate and vanilla in a bowl; add sugar
  • and beat well. Add milk; beat until smooth and fluffy. Spread
  • between layers and over top and sides of cake. Yield: 12 servings.
Nutritional Facts: 1 serving (1 piece) equals 680 calories, 31 g fat (19 g saturated fat), 129 mg cholesterol, 598 mg sodium, 99 g carbohydrate, 2 g fiber, 5 g protein.