Sauerkraut Chocolate Cake

Total Time Prep: 20 min. Bake: 35 min. + cooling
Yield 16 servings
Test Kitchen Approved
For an adventurous cake, try this recipe. People might need a little coaxing to try it but once they do, they will love it.—The Fremont Company

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

Directions

  1. Preheat oven to 350°. In a bowl, cream the butter and sugar. Add eggs, 1 at a time, beating well after each addition. 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 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 confectioners' sugar and beat well. Add milk; beat until smooth and fluffy. Spread between layers and over top and side 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.

For an adventurous cake, try this recipe. People might need a little coaxing to try it but once they do, they will love it.—The Fremont Company
Recipe Creator

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