Modified Chocolate Sauerkraut Cake Recipe

Name: Modified Chocolate Sauerkraut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup light margarine, softened; ¾ cup sugar; ¾ cup Splenda granular (artificial sweetener ); ¾ cup egg substitute; 1 teaspoon vanilla extract; 2 cups all-purpose flour; ¾ cup baking cocoa; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 cup water; 1 cup sauerkraut, rinsed, drained, squeezed dry and finely chopped; ⅔ cup flaked coconut; ½ cup pecans, finely chopped; 2 cups semi-sweet chocolate chips, melted; ⅔ cup light mayonnaise; ⅔ cup flaked coconut, divided; ⅔ cup pecans, chopped and divided

Servings: persons

¾ cup light margarine, softened
¾ cup sugar
¾ cup Splenda granular (artificial sweetener )
¾ cup egg substitute
1 teaspoon vanilla extract
2 cups all-purpose flour
¾ cup baking cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1 cup water
1 cup sauerkraut, rinsed, drained, squeezed dry and finely chopped
⅔ cup flaked coconut
½ cup pecans, finely chopped
2 cups semi-sweet chocolate chips, melted
⅔ cup light mayonnaise
⅔ cup flaked coconut, divided
⅔ cup pecans, chopped and divided

1
n a mixing bowl, cream light margarine, sugar, and Splenda.
2
Add the egg substitute 1/4 cups at a time, beating well after each addition.
3
Beat in vanilla.
4
Combine dry ingredients; add to the creamed mixture alternately with water.
5
Fold in sauerkraut, coconut and pecans.
6
Pour into three greased and floured 9-in.round baking pans.
7
Bake at 350F for 20-24 minutes or until a toothpick inserted near the center comes out clean.
8
Cool for 10 minutes before removing from pans to wire racks; cool completely.
9
In a bowl, combine melted chocolate and mayonnaise.
10
Set aside 1-1/4 cups for frosting.
11
To the remaining chocolate mixture, add half of the coconut and pecans; spread between cake layers.
12
Spread reserved chocolate mixture over top and sides of cake.
13
Combine remaining coconut and pecans; press onto sides of cake.
14
Store in the refrigerator.
15
Slice with a serrated knife.

1425

kcal

Calories

Fat

149

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 17 ingredients. The key ingredients include: ¾ cup light margarine, softened, ¾ cup sugar, ¾ cup Splenda granular (artificial sweetener ), ¾ cup egg substitute, and more.

Yes, Modified 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.

Modified Chocolate Sauerkraut Cake

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