Chocolate Sauerkraut Cake I

Chocolate Sauerkraut Cake I

2 Reviews 1 Pic
Judy Wilson
Recipe by  Judy Wilson

“A moist cake, good with Fluffy Creamy Frosting.”

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Ingredients

Adjust Servings

Original recipe yields 8 inch round layer cake

Directions

  1. Cream shortening and sugar. Add eggs one at a time, beating well after each addition. Stir in vanilla.
  2. 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.
  3. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Top with Fluffy Creamy Frosting.

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Reviews (2)

Rate This Recipe
julieag
22

julieag

Be sure to put this in TWO 8 inch round layer cake pans. The recipe doesn't specify and it WILL NOT fit in one cake pan - I have a mess in my oven to prove it.

Amy Robinson
0

Amy Robinson

I doubled it and made three layers! Very Good!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 311 cal
  • 16%
  • Fat
  • 13.4 g
  • 21%
  • Carbs
  • 45.3 g
  • 15%
  • Protein
  • 4.8 g
  • 10%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 252 mg
  • 10%

Based on a 2,000 calorie diet

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