Chocolate Sauerkraut Cake Ii Recipe

Name: Chocolate Sauerkraut Cake Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup drained and chopped sauerkraut; 1 1/2 cups buttermilk; 2/3 cup butter; 1 3/4 cups packed light brown sugar; 2 teaspoons vanilla extract; 2 eggs; 2/3 cup unsweetened cocoa powder; 2 1/4 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt

Servings: persons

3/4 cup drained and chopped sauerkraut
1 1/2 cups buttermilk
2/3 cup butter
1 3/4 cups packed light brown sugar
2 teaspoons vanilla extract
2 eggs
2/3 cup unsweetened cocoa powder
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt

1
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.
2
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.
3
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.

1606

kcal

Calories

107

Fat

157

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: 3/4 cup drained and chopped sauerkraut, 1 1/2 cups buttermilk, 2/3 cup butter, 1 3/4 cups packed light brown sugar, and more.

Yes, Chocolate Sauerkraut Cake Ii 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 Ii

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