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
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a bowl, cream the butter and sugar. Add 1 egg 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 2 greased and floured 8-in. round baking pans. , Bake for 35-40 minutes or until a toothpick inserted in 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.
Nutrition Facts : Calories 505 calories, Fat 26g fat (16g saturated fat), Cholesterol 91mg cholesterol, Sodium 412mg sodium, Carbohydrate 65g carbohydrate (49g sugars, Fiber 2g fiber), Protein 5g protein.
1950 CHOCOLATE SAUERKRAUT CAKE (THINK COCONUT)
My mother-in-law had put this recipe in her 1950 Indiana Church Cookbook.I I have had the recipe since then, and have baked it many times. It is always liked by my family and friends. In 2007, The Spokane Review Newspaper was asking for unusual recipes to publish. I entered this recipe, and they published it Dec 23, 2007....
Provided by Nancy J. Patrykus
Categories Other Snacks
Time 50m
Number Of Ingredients 11
Steps:
- 1. In a large bowl beat the sugar and eggs one at a time, beating together till light. Beat in the softened butter, and vanilla.
- 2. In a second bowl add the flour, baking powder, baking soda, salt, and cocoa. Mix well. Add this to the above creamed mixture. Stir in cut up sauerkraut. Add the water and mix all together. Put in a 9x13 cake pan. Bake at 350 for 30-35 minutes. Let cool an a rack. I normally just sprinkle cooled cake with powdered sugar. But if you want to frost..here is a wonderful recipe I just found on JAP. By Norene Dowell... " No Guilt Creme Cheese Frosting" Cut and serve when ready.
CHOCOLATE SAUERKRAUT CAKE II
A delicious chocolate cake with an ingredient best kept secret.
Provided by Jane Hammer
Categories World Cuisine Recipes European German
Yield 24
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 168.4 calories, Carbohydrate 27.1 g, Cholesterol 29.7 mg, Fat 6.1 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 3.7 g, Sodium 200 mg, Sugar 16.5 g
UNBELIEVABLE SAUERKRAUT CHOCOLATE CAKE
An unlikely combination of chocolate and sauerkraut yields an absolutely delicious and moist Chocolate Birthday Cake. Add cocktail cherries to the middle and finish with a luxurious Ermine Frosting for a real stunner!
Provided by Bernice Hill
Categories Baking/Desserts
Time 1h20m
Number Of Ingredients 23
Steps:
- Pre-heat oven to 350 F. Prepare two 8 inch cake pans by greasing with butter and lightly dusting with flour. Line pan bottoms with parchment paper.
- With a mixer, cream butter and sugar together until they become light and fluffy.
- Add eggs one at a time and mix in completely between each addition. Add vanilla.
- Sift dry ingredients over the wet ingredient bowl and mix to incorporate well, drizzling in the extra water.
- When the batter is smooth and well mixed, add in chopped sauerkraut and mix in. Divide the batter evenly between the two pans and smooth the tops with a spatula, if needed.
- Bake at 350 F for 25 minutes and test with a cake tester. If it comes out clean, then the cake is done. If not, bake for another 5 minutes.
- Whisk flour, milk and granulated sugar in a small pot.
- Heat and whisk over med-high heat until the mixture begins to bubble, then stir until it becomes thick and like a thick pudding.
- Remove from heat and cover the surface of the mixture with plastic wrap. Let cool completely.
- With a mixer, beat the butter until soft and whipped. Add salt and vanilla.
- Gradually drop in the milk/flour mixture and incorporate into the butter well.
- When all the milk/flour is incorporated, add the cocoa and combine.
- Add 1/2 cup of icing sugar if you like the frosting a bit sweeter.
Nutrition Facts : Calories 1524 calories, Carbohydrate 155 grams carbohydrates, Cholesterol 180 milligrams cholesterol, Fat 45 grams fat, Fiber 4 grams fiber, Protein 11 grams protein, SaturatedFat 26 grams saturated fat, ServingSize 1, Sodium 925 grams sodium, Sugar 113 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
SAUERKRAUT BROWNIE CAKE
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
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 18
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.
GERMAN CHOCOLATE SAUERKRAUT CAKE
"People who compliment me on this chocolaty treat are surprised to learn it's a sauerkraut cake," reports Patricia Kile of Elizabethtown, Pennsylvania.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 14 servings.
Number Of Ingredients 18
Steps:
- In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; add to the creamed mixture alternately with water. Fold in sauerkraut, coconut and pecans. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-24 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks; cool completely. , In a bowl, combine melted chocolate and mayonnaise. Set aside 1-1/4 cups for frosting. To the remaining chocolate mixture, add half of the coconut and pecans; spread between cake layers. Spread reserved chocolate mixture over top and sides of cake. Combine remaining coconut and pecans; press onto sides of cake. Store in the refrigerator. Slice with a serrated knife.
Nutrition Facts : Calories 570 calories, Fat 37g fat (15g saturated fat), Cholesterol 76mg cholesterol, Sodium 424mg sodium, Carbohydrate 59g carbohydrate (38g sugars, Fiber 4g fiber), Protein 6g protein.
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