SAUERKRAUT CHOCOLATE CAKE
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
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. 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. , 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. , 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 : Calories 505 calories, Fat 26g fat (16g saturated fat), Cholesterol 91mg cholesterol, Sodium 412mg sodium, Carbohydrate 65g carbohydrate (49g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE SAUERKRAUT CAKE II
A delicious chocolate cake with an ingredient best kept secret.
Provided by Jane Hammer
Categories World Cuisine Recipes European German
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift cocoa, flour, baking powder, baking soda and salt together and set aside. In a separate small bowl, combine buttermilk with sauerkraut and set aside.
- In a large bowl, cream butter, brown sugar and vanilla until light and fluffy. Add eggs and beat in. Add flour mixture alternately with sauerkraut mixture. Beat only until blended.
- Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for about 45 minutes, or until toothpick inserted into cake comes out clean. Cool cake and frost with your favorite chocolate frosting.
Nutrition Facts : Calories 168.4 calories, Carbohydrate 27.1 g, Cholesterol 29.7 mg, Fat 6.1 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 3.7 g, Sodium 200 mg, Sugar 16.5 g
GERMAN CHOCOLATE-SAUERKRAUT CAKE
Try something new with this luxuriously delicious German Chocolate-Sauerkraut Cake! Sauerkraut and coconut are the secret ingredients that give this recipe for German Chocolate-Sauerkraut Cake its rich texture.
Provided by My Food and Family
Categories Cakes
Time 2h30m
Yield 24 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350°F
- Melt 4 oz. chocolate as directed on package; set aside. Combine flour and baking soda. Beat granulated sugar and 1/2 cup butter in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Blend in melted chocolate and 1 tsp. vanilla.
- Add dry ingredients alternately with buttermilk, mixing well after each addition. Stir in sauerkraut and 1 cup coconut.
- Pour into greased and floured 12-cup fluted tube pan.
- Bake 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
- Meanwhile, spread nuts and remaining coconut onto bottom of shallow pan. Bake, stirring frequently, 7 to 10 min. or until golden brown, Cool.
- Microwave water with remaining chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add powdered sugar and remaining vanilla; mix well. Drizzle over cake; sprinkle with toasted nuts and coconut. Let stand until glaze is firm.
Nutrition Facts : Calories 220, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
GERMAN CHOCOLATE SAUERKRAUT CAKE
The sauerkraut cannot be tasted; you think you're eating coconut!
Provided by Janice
Categories Desserts Cakes Chocolate Cake Recipes German Chocolate Cake
Yield 12
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 42.6 g, Cholesterol 73.6 mg, Fat 12.2 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 7.2 g, Sodium 311.3 mg, Sugar 22.6 g
GERMAN CHOCOLATE SAUERKRAUT CAKE
My boyfriend and I had gone to Spring Training in Arizona in March and ate at a fantastic restaurant in Glendale AZ, called Haus Murphy. We had had this dessert after a great meal. I was reluctant to try it because I don't like sauerkraut, but had to admit the cake was absolutely delicious! Wanting to have another piece of...
Provided by Yvonne Lopez
Categories Cakes
Time 1h25m
Number Of Ingredients 11
Steps:
- 1. Grease and flour 2 9 inch cake pans and preheat oven to 340 degrees. The original recipe I followed called for a 350 degree oven, but I will turn my oven down 10 degrees for my next cake.
- 2. Beat butter and sugar together until creamy and light in color. Add 1 egg at a time beating after each addition. Add vanilla and warmed coffee. Add cocoa to mixture and beat for 1 minute to blend.
- 3. Slowly add flour, baking soda, and baking powder that have been sifted together. Beat for 3 minutes to make sure mixture is well incorporated into the wet.
- 4. Add sauerkraut to mix, beating to ensure incorporation into batter. Poor into cake pans and bake for 25 to 30 minutes or until tooth pick inserted in center of cake comes out clean.
- 5. Cool on cake racks 10 minutes then turn out of pans onto rack cooling thoroughly. Frost cake with my Sour Cream Chocolate Frosting recipe.
GERMAN CHOCOLATE SAUERKRAUT CAKE
People who compliment me on this chocolaty treat are surprised to learn its a sauerkraut cake, reports P.K. of Greentown, Pennsylvania.
Provided by Tonkcats
Categories Dessert
Yield 12-14 serving(s)
Number Of Ingredients 17
Steps:
- In a mixing bowl, cream butter and sugar.
- Add the eggs, one at a time, beating well after each addition.
- Beat in vanilla.
- Combine dry ingredients; add to the creamed mixture alternately with water.
- Fold in sauerkraut, coconut and pecans.
- Pour into three greased and floured 9-in.
- round baki ng pans.
- Bake at 350 degrees for 20-24 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks; cool completely.
- In a bowl, combine melted chocolate and mayonnaise. Set aside 1-1/4 cups for frosting.
- To the remaining chocolate mixture, add half of the coconut and pecans; spread between cake layers.
- Spread reserved chocolate mixture over top and sides of cake. Combine remaining coconut and pecans; press onto sides of cake. Store in the refrigerator.
- Slice with a serrated knife. Yield: 12-14 servings.
- *Editors Note: Light or fat-free mayonnaise may not be substituted for regular mayonnaise. Taste of Home Magazine
Nutrition Facts : Calories 568.3, Fat 34.1, SaturatedFat 17.7, Cholesterol 77, Sodium 401.6, Carbohydrate 67.7, Fiber 6.6, Sugar 43.2, Protein 7.6
CHOCOLATE SAUERKRAUT CAKE I
Your guests will never guess that sauerkraut delivers the extra flavor to this chocolate cake with a fluffy and creamy frosting.
Provided by Judy Wilson
Categories Desserts Cakes Chocolate Cake Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Cream shortening and sugar. Add eggs one at a time, beating well after each addition. Stir in vanilla.
- In another bowl, whisk together flour, baking soda, baking powder, salt and cocoa. Add flour mixture to creamed ingredients alternately with the water, ending with dry ingredients. Mix well until smooth. Blend in sauerkraut.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Top with Fluffy Creamy Frosting.
Nutrition Facts : Calories 311.4 calories, Carbohydrate 45.3 g, Cholesterol 46.5 mg, Fat 13.4 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 3.6 g, Sodium 252.4 mg, Sugar 25.4 g
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