Kraut And Beer Fudge Cake Recipe

Name: Kraut And Beer Fudge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 c. margarine; 1 1/2 c. sugar (1 1/4 for less sweet); 3 eggs; 1 tsp. vanilla; 1/2 c. unsweetened cocoa; 2 1/4 c. sifted flour; 1/4 tsp. salt; 1 Tbsp. baking soda; 1 Tbsp. baking powder; 1 c. beer; 2/3 c. sauerkraut, rinsed, drained and chopped; 1 c. chopped nuts (optional)

Servings: persons

2/3 c. margarine
1 1/2 c. sugar (1 1/4 for less sweet)
3 eggs
1 tsp. vanilla
1/2 c. unsweetened cocoa
2 1/4 c. sifted flour
1/4 tsp. salt
1 Tbsp. baking soda
1 Tbsp. baking powder
1 c. beer
2/3 c. sauerkraut, rinsed, drained and chopped
1 c. chopped nuts (optional)

1
Cream together margarine with sugar.
2
Beat eggs mixture and vanilla with margarine and sugar. Stir together dry ingredients alternately with beer to egg mixture.
3
Stir in kraut and nuts. Turn into two greased and floured 8-inch baking pans.
4
Bake at 350u00b0 for 35 to 45 minutes, depending on oven and tester comes clean.
5
Cool.
6
Fill in between the cake and on the sides with your favorite vanilla frosting.
7
Spread a thin layer of cherry pie filling on top.

1022

kcal

Calories

Fat

213

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 12 ingredients. The key ingredients include: 2/3 c. margarine, 1 1/2 c. sugar (1 1/4 for less sweet), 3 eggs, 1 tsp. vanilla, and more.

Yes, Kraut And Beer Fudge 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.

Kraut And Beer Fudge Cake

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