Sauerkraut Chocolate Cake

  Desserts

For an adventurous cake, try this recipe. People might need a little coaxing to try it but once they do, they will love it.

Sauerkraut Chocolate Cake

Average Rating: 4.625

TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
YIELD: 16 servings.

Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 3/4 cup sauerkraut, drained, squeezed dry and chopped

  • SILK CHOCOLATE FROSTING:
  • 1-1/3 cups butter, softened
  • 4 ounces unsweetened chocolate, melted
  • 1-1/2 teaspoons vanilla extract
  • 4 cups confectioners' sugar
  • 1/4 cup whole milk

Instructions

  • 1. In a bowl, cream the butter and sugar. Add 1 egg at a time, beating well after each. Add vanilla. Combine flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with water. Stir in sauerkraut. Pour into 2 greased and floured 8-in. round baking pans.
  • 2. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
  • 3. For frosting, beat butter, chocolate and vanilla in a bowl; add sugar and beat well. Add milk; beat until smooth and fluffy. Spread between layers and over top and sides of cake.

Nutrition Facts

1 piece: 505 calories, 26g fat (16g saturated fat), 91mg cholesterol, 412mg sodium, 65g carbohydrate (49g sugars, 2g fiber), 5g protein.

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