Best Sauerkraut Chocolate Cake Recipes

SAUERKRAUT CHOCOLATE CAKE

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.

GERMAN CHOCOLATE SAUERKRAUT CAKE

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.

1950 CHOCOLATE SAUERKRAUT CAKE (THINK COCONUT)

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.

GERMAN CHOCOLATE SAUERKRAUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans, round or square.
• Thoroughly cream together butter and sugar. Beat in eggs and vanilla.
• Sift together cocoa, flour, baking powder, soda, and salt, and add alternately with water to egg mixture. Stir in the sauerkraut. Pour batter into prepared pans.
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until a wooden pick comes out clean. Frost with your favorite chocolate or white frosting.

CHOCOLATE SAUERKRAUT CAKE II

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.

GERMAN CHOCOLATE-SAUERKRAUT CAKE

Steps:

• Heat oven to 350°F
• Melt 4 oz. chocolate as directed on package; set aside. Combine flour and baking soda. Beat granulated sugar and 1/2 cup butter in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Blend in melted chocolate and 1 tsp. vanilla.
• Add dry ingredients alternately with buttermilk, mixing well after each addition. Stir in sauerkraut and 1 cup coconut.
• Pour into greased and floured 12-cup fluted tube pan.
• Bake 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
• Meanwhile, spread nuts and remaining coconut onto bottom of shallow pan. Bake, stirring frequently, 7 to 10 min. or until golden brown, Cool.
• Microwave water with remaining chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add powdered sugar and remaining vanilla; mix well. Drizzle over cake; sprinkle with toasted nuts and coconut. Let stand until glaze is firm.

CHERRY COLA-CHOCOLATE-MAYONNAISE-SAUERKRAUT CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour 10-inch tube pan.
• In medium bowl, sift flour, cocoa, baking soda and baking powder.
• In large bowl with mixer on high speed, beat eggs, sugar and vanilla for 3 minutes. Reduce speed to low, and beat in mayonnaise.
• Add flour and cola alternately. Mix in drained sauerkraut.
• Pour into pan, and bake for 50 to 55 minutes. Cool.

GERMAN CHOCOLATE SAUERKRAUT CAKE

Steps:

• In a mixing 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 baki ng pans.
• Bake at 350 degrees for 20-24 minutes or until a toothpick inserted near 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. Yield: 12-14 servings.
• *Editors Note: Light or fat-free mayonnaise may not be substituted for regular mayonnaise. Taste of Home Magazine

CHOCOLATE SAUERKRAUT CAKE

Steps:

• Sift together the flour, cocoa, baking powder, baking soda and salt; set aside.
• Cream together the butter and sugar in a bowl until light and fluffy, using an electric mixer set at medium speed.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Add dry ingredients alternately with water to creamed mixture, beating well after each addition.
• Stir in sauerkraut.
• Spread batter in greased 13x9x2-inch baking pan.
• Bake in a preheated 350°F oven for 35 minutes or until cake tests done.
• Cool in pan on rack.
• Frost with Creamy Chocolate Frosting.
• Cut into squares.
• CREAMY CHOCOLATE FROSTING: Melt chocolate in a custard cup in hot water.
• Cool slightly.
• Combine chocolate, cream cheese, milk, confectioners' sugar, salt, and vanilla in a bowl.
• Beat with an electric mixer at high speed until smooth and creamy.

CHOCOLATE SAUERKRAUT CAKE

Steps:

• Heat oven to 350ºF.
• Prepare cake batter as directed on package. Add sauerkraut; mix well. Pour into 13x9-inch pan sprayed with cooking spray.
• Bake 34 to 38 min. or until toothpick inserted in center comes out clean; cool completely.
• Melt chocolate morsels and butter in large saucepan on medium-low heat; remove from heat. Add sour cream, vanilla and salt; mix well. Gradually add powdered sugar, mixing well after each addition. Spread onto cake.

SAUERKRAUT SURPRISE CAKE AND SOUR CREAM-CHOCOLATE FROSTING

Steps:

• Cake:.
• In large mixing bowl, cream butter (or margarine)& sugar till light.
• Beat in eggs, one at a time.
• Add Vanilla.
• Sift together flour, baking powder,soda,salt& cocao powder.
• Add to creamed mixture alternately with water, beating after each addition.
• Stir in sauerkraut.
• Turn into greased& floured 13x9x2 inch baking pan.
• Bake in 350° oven 35-40 minutes.
• Cool in pan.
• Frost with sour cream-chocolate frosting.
• Frosting:.
• Melt one 6 oz.
• package semisweet chocolate pieces& 4 tablespoons butter or margarine over low heat or in the micro.
• Remove from heat& blend in 1/2 cup sour cream, 1 teaspoon vanilla& 1/4 teaspoon salt.
• Gradually add sifted confectioners' sugar to make spreading.
• consistency.
• Beat well.
• Frost.

CHOCOLATE SAUERKRAUT CAKE I

Steps:

• Cream shortening and sugar. Add eggs one at a time, beating well after each addition. Stir in vanilla.
• In another bowl, whisk together flour, baking soda, baking powder, salt and cocoa. Add flour mixture to creamed ingredients alternately with the water, ending with dry ingredients. Mix well until smooth. Blend in sauerkraut.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Top with Fluffy Creamy Frosting.

GERMAN CHOCOLATE SAUERKRAUT CAKE

Steps:

• 1. Grease and flour 2 9 inch cake pans and preheat oven to 340 degrees. The original recipe I followed called for a 350 degree oven, but I will turn my oven down 10 degrees for my next cake.
• 2. Beat butter and sugar together until creamy and light in color. Add 1 egg at a time beating after each addition. Add vanilla and warmed coffee. Add cocoa to mixture and beat for 1 minute to blend.
• 3. Slowly add flour, baking soda, and baking powder that have been sifted together. Beat for 3 minutes to make sure mixture is well incorporated into the wet.
• 4. Add sauerkraut to mix, beating to ensure incorporation into batter. Poor into cake pans and bake for 25 to 30 minutes or until tooth pick inserted in center of cake comes out clean.
• 5. Cool on cake racks 10 minutes then turn out of pans onto rack cooling thoroughly. Frost cake with my Sour Cream Chocolate Frosting recipe.

CHOCOLATE SAUERKRAUT CAKE

Steps:

• 1. Preheat oven to 325 %
• 2. Grease and flour 2 ( 8-inch )cake pans . Cream butter and sugar until smooth . Add vanilla and eggs , one at a time . Sift dry ingredients together and add alternately with milk . Mix well . Fold in drained sauerkraut .
• 3. pour evenly into prepared cake pans Bake in preheated oven for approximately 30 minutes , or until cake springs back at the touch . Remove from pans and frost with Chocolate Butter cream Frosting
• 4. Chocolate Butter Cream Frosting : Combine cocoa , salt ,and sugar . Cream butter and vanilla . Add cream . Combine the sugar mixture and cream a little at a time , then beat 2 minutes at high speed with an electric mixer . Spread on cooled cake .

CHOCOLATE SAUERKRAUT CAKE

Steps:

• Preheat oven to 350°.
• Sift all dry ingredients together.
• Cream sugar, butter and vanilla.
• Beat eggs in one at a time.
• Add dry ingredients to creamed mixture alternately with water.
• Add sauerkraut mix thoroughly.
• Pour into greased pan or pans.
• Bake 30 to 40 minutes until cake tests done.
• Frost.

SAUERKRAUT CHOCOLATE CAKE

Steps:

• Cream sugar and butter.
• Beat in eggs, vanilla, salt and cocoa.
• Add dry ingredients and water alternately.
• Blend in kraut and mix well.
• Pour into a greased and floured bundt cake pan.
• Bake at 375F for 45-50 minutes.
• Top with a powdered sugar glaze.

SAUERKRAUT CHOCOLATE CAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease a 9"x13" pan.
• 2. Cream the butter and sugar. Add vanilla.
• 3. Add eggs one at a time, Mix well after each addition
• 4. Sift flour, cocoa, salt, soda and baking powder. Add to above mixture, alternating flour and coffee.
• 5. Stir in sauerkraut. Pour into prepared pan.
• 6. Bake for 25 - 30 minutes
• 7. While cake is baking combine all frosting ingredients until smooth. Frost when cake has cooled.

SAUERKRAUT CHOCOLATE CAKE

Steps:

• Oven to 350. Butter 2 9-in. cake pans, lined w/ parchment paper, dust w/ bread crumbs (I use more cocoa). Put sauerkraut in large bowl, add cold water to cover, rinse thoroughly, drain & squeeze a bit (but not too much). (May still smell like sauerkraut, that's okay). Chop sauerkraut by hand or in food processor, for 10-15 seconds. Sift flour, salt, baking powder & soda, and cocoa. Set aside. Beat butter till soft. Add vanilla, sugar, eggs 1 at a time. Add sifted dry ingredients in 3 additions alternating w/ water (or coffee) in 2 additions. Stir in sauerkraut. Bake for approx 30 min, just until top barely spring back when lightly pressed. Do not overbake. Let stand in pans a few minutes. Frost w/ a chocolate & sour cream icing (1 lb milk chocolate, 1 c sour cream-- melt chocolate in double boiler until melted. Transfer to electric mixer bowl, add 1 c sour cream, beat until smooth. Use immediately)

CHOCOLATE SAUERKRAUT CAKE

Steps:

• Drain and rise the Sauerkraut and finely chop. In a bowl combine flour, sugar, salt, baking soda, baking powder,and cocoa powder.
• In a your mixing bowl combine your butter and eggs together. Add the chopped sauerkraut, vanilla and water. mix together and slowly add the dry ingredients beating for a couple of minutes.
• grease two round 8 inch cake pans and line pans with wax or parchment paper. Divide the batter between the two pans and bake 30 min at 350 degrees. Cool on cooling rack and frost with chocolate frosting.(remember to pull the paper off the bottom of the cakes before assembling with frosting unless you are looking for a nice April Fool's joke.)