Print Options

 
 
 Print
Sauerkraut Chocolate Cake Recipe

Sauerkraut Chocolate Cake Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling YIELD:12 servings

Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups 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

  • 1. 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.
  • 2. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
  • 3. 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.