Chocolate Sauerkraut Cake Recipe

Name: Chocolate Sauerkraut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 oz.) can sauerkraut; 2/3 c. margarine; 1 1/2 c. sugar; 3 large eggs; 2 tsp. vanilla; 2 1/4 c. unsifted flour; 1/2 c. unsweetened cocoa powder; 1 tsp. baking soda; 1 tsp. salt; 1 c. cold water

Servings: persons

1
Preheat oven to 350u00b0.
2
Grease 13 x 9 x 2-inch pan.
3
Squeeze rinsed sauerkraut until dry.
4
Place in food processor until finely chopped.
5
In large bowl at high speed, beat margarine until fluffy. Gradually add sugar.
6
Beat until light and fluffy.
7
Beat in eggs, one at a time, beating well after each; beat in vanilla.
8
Mix dry ingredients together alternating starting with dry.
9
Add dry mixture and water, ending with dry.
10
Stir in sauerkraut.
11
Pour butter in pan.
12
Bake 35 minutes until done.
13
Sprinkle with powdered sugar.

1023

kcal

Calories

Fat

211

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (16 oz.) can sauerkraut, 2/3 c. margarine, 1 1/2 c. sugar, 3 large eggs, and more.

Yes, Chocolate Sauerkraut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Sauerkraut Cake

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