SAUERKRAUT BROWNIE CAKE

Sauerkraut Brownie Cake image

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.

Provided by Taste of Home

Time 1h

Yield 9 servings.

Number Of Ingredients 18

Ingredients

1/2 cup butter
3 ounces unsweetened chocolate
1-1/4 cups sugar
1 teaspoon vanilla extract
3 large 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 whole milk
1/2 cup packed brown sugar
1 ounce unsweetened chocolate
1/2 cup chopped walnuts
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract

Steps:

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 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.

Nutrition Facts : Calories 511 calories, Fat 28g fat (13g saturated fat), Cholesterol 112mg cholesterol, Sodium 428mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 2g fiber), Protein 8g protein.