Sauerkraut Cake
2015-02-21 13:50:25
Serves 8
Mom made this quite a few times. You really can’t taste the sauerkraut, but it makes the cake much more moist.
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Nutrition Facts
Serving Size
259g
Servings
8
Amount Per Serving
Calories 863
Calories from Fat 357
% Daily Value *
Total Fat 41g
63%
Saturated Fat 25g
123%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 153mg
51%
Sodium 409mg
17%
Total Carbohydrates 124g
41%
Dietary Fiber 4g
18%
Sugars 90g
Protein 9g
Vitamin A
21%
Vitamin C
5%
Calcium
9%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 ¼ cups sifted flour
- ½ cup cocoa
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ⅔ cup butter or margarine
- 1 ½ cup sugar
- 3 eggs
- 1 tsp vanilla
- 1 cup water
- ⅔ cup sauerkraut, rinsed, drained and chopped
- (frosting)
- 1 cup semisweet chocolate chips
- 4 tbs butter
- ½ cup sour cream
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 ¾ cups confectioners’ sugar
Instructions
- Sift together the flour, cocoa, baking powder, baking soda and salt. Set aside.
- Cream together butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla. Add dry ingredients alternately with water, beating well after each addition.
- Stir in sauerkraut.
- Spread batter in greased 13x9x2 baking pan or two 2 9-inch round pans.
- Bake in 350° over 35 minutes or until cake tests done.
- Cool in pan on rack.
- Frosting: Melt chocolate and the butter together. Let cool and blend in the sour cream, vanilla, and salt. Gradually add the confectioner’s sugar until the frosting is of spreading consistency, beat well.
Bernell's Kitchen /
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