Chocolate Sauerkraut Cake I2 Reviews
“A moist cake, good with Fluffy Creamy Frosting.” - by Judy Wilson
Original recipe yields 8 inch round layer cake
- 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.
Amount Per Serving (12 total)
- 311 cal
- 13.4 g
- 45.3 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
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