German Chocolate Sauerkraut Cake

German Chocolate Sauerkraut Cake

13 Reviews 2 Pics
Janice
Recipe by  Janice

“The sauerkraut cannot be tasted; you think you're eating coconut!”

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Ingredients

Adjust Servings

Original recipe yields 1 -8-inch, 2-layer cake

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans, round or square.
  2. Thoroughly cream together butter and sugar. Beat in eggs and vanilla.
  3. 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.
  4. 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.

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Reviews (13)

Rate This Recipe
Mary M.
33

Mary M.

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. 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!

EROCK101
28

EROCK101

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 a few pieces down to the boys at the neighborhood bar and they enjoyed it.

pooz
27

pooz

It was pretty good, the saurkraut needs 2 either be chopped really super fin eor food processed. My brother really didn't enjoy the stringy pieces of pickeled cabbage.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 291 cal
  • 15%
  • Fat
  • 12.2 g
  • 19%
  • Carbs
  • 42.6 g
  • 14%
  • Protein
  • 4.9 g
  • 10%
  • Cholesterol
  • 80 mg
  • 27%
  • Sodium
  • 311 mg
  • 12%

Based on a 2,000 calorie diet

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