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Ingredients
| canned sauerkraut: 3/4 cup (drained and chopped) |
| buttermilk: 1 1/2 cups |
| salted butter: 2/3 cup |
| light brown sugar (packed): 1 3/4 cups |
| vanilla extract: 2 tsp |
| eggs: 2 |
| unsweetened cocoa powder (sifted): 2/3 cup |
| all-purpose flour (unsifted): 2 1/4 cups |
| baking powder: 1 1/2 tsp |
| baking soda: 1 tsp |
| salt: 1/4 tsp |
Chocolate Sauerkraut Cake II
Credit: AllRecipes
User rating:
"A delicious chocolate cake with an ingredient best kept secret."
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Prep Time
min -
Cook Time
min -
Servings
24 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift cocoa, flour, baking powder, baking soda and salt together and set aside. In a separate small bowl, combine buttermilk with sauerkraut and set aside.
- In a large bowl, cream butter, brown sugar and vanilla until light and fluffy. Add eggs and beat in. Add flour mixture alternately with sauerkraut mixture. Beat only until blended.
- Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for about 45 minutes, or until toothpick inserted into cake comes out clean. Cool cake and frost with your favorite chocolate frosting.