Chocolate Sauerkraut Cake And Icing Recipe

Name: Chocolate Sauerkraut Cake And Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 c. flour; 1 tsp. baking powder; 1 tsp. baking soda; 1/2 c. cocoa; 2/3 c. shortening; 1 1/2 c. sugar; 1 1/4 tsp. vanilla; 3 eggs; 1 c. water; 1/2 c. drained and chopped sauerkraut; 1/4 tsp. salt

Servings: persons

2 1/4 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 c. cocoa
2/3 c. shortening
1 1/2 c. sugar
1 1/4 tsp. vanilla
3 eggs
1 c. water
1/2 c. drained and chopped sauerkraut
1/4 tsp. salt

1
Sift together the dry ingredients.
2
Cream shortening with the sugar until light and fluffy; blend in vanilla and add eggs one at a time, beating well after each.
3
Add the dry ingredients alternately with the water.
4
Beat until smooth after each addition.
5
Add the sauerkraut and mix well.
6
Pour into a 9 x 13-inch cake pan.
7
Bake at 350u00b0 for 35 minutes.
8
Cool in the pan; spread with icing.

1021

kcal

Calories

Fat

212

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 11 ingredients. The key ingredients include: 2 1/4 c. flour, 1 tsp. baking powder, 1 tsp. baking soda, 1/2 c. cocoa, and more.

Yes, Chocolate Sauerkraut Cake And Icing 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 And Icing

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