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Chocolate Sauerkraut Cake I

Chocolate Sauerkraut Cake I

Judy Wilson

Judy Wilson

A moist cake, good with Fluffy Creamy Frosting.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

julieag
22

julieag

4/19/2003

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.

David Robinson
0

David Robinson

2/22/2013

I doubled it and made three layers! Very Good!

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