German Chocolate Sauerkraut Cake12 Reviews
“The sauerkraut cannot be tasted; you think you're eating coconut!” - by Janice
Original recipe yields 1 -8-inch, 2-layer cake
- 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.
Amount Per Serving (12 total)
- 291 cal
- 12.2 g
- 42.6 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"I substituted 6 T. flaxseed meal for about a third of the butter. I also added between 1/2 and 3/4 c. semi-sweet chocolate chips along with the sauerkraut. I baked this in a Bundt pan for 45 minutes..." See more. It was very nice, but next time I will increase the cocoa a bit and be sure I add the chocolate chips again. This recipe is a real keeper. Even the pickiest eaters in my house had no idea at all that there was sauerkraut in it; they loved it!"
"This was really good, I was very pleased. I chopped the sauerkraut super fine, so there were only a few incidents with stringy pieces. I frosted this cake with the Chocolate Frosting I recipe and took..." See more a few pieces down to the boys at the neighborhood bar and they enjoyed it."
Dark Chocolate Cake I
Double Chocolate Cake I
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