Close
Tweet
Ingredients
| salted butter: 1/2 cup |
| granulated sugar: 1 1/2 cups |
| eggs: 3 |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 1 tsp |
| baking soda: 1 tsp |
| salt: 1/4 tsp |
| unsweetened cocoa powder (sifted): 1/2 cup |
| water: 1 cup |
| canned sauerkraut: 8 oz (drained, rinsed and finely chopped) |
| semisweet chocolate chips (chips): 1 cup |
| salted butter: 4 Tbl |
| sour cream: 1/2 cup |
| vanilla extract: 1 tsp |
| powdered sugar (sifted): 2 3/4 cups |
| salt: 1/4 tsp |
Sauerkraut Cake
Credit: AllRecipes
User rating:
"Moist and good. No one will guess the secret ingredient."
-
Prep Time
min -
Cook Time
min -
Servings
24 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch baking pan.
- In a large mixing bowl, cream 1/2 cup of the butter and all of the white sugar until light. Beat in eggs one at a time, mixing well after each one. Stir in 1 teaspoon of the vanilla.
- Sift together flour, baking powder, baking soda,1/4 teaspoon of the salt, and cocoa. Add to creamed mixture alternately with the water beating after each addition. Stir in the sauerkraut. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cake cool in pan and then frost with Sour Cream Chocolate Frosting.
- To Make Frosting: Melt semi-sweet chocolate chips and the 4 tablespoons of butter. Blend in the sour cream, 1 teaspoon vanilla, 1/4 teaspoon salt. Gradually add confectioner's sugar until frosting is of spreading consistency. Beat well. Spread onto cooled cake.