Sauerkraut Cake Recipe

Name: Sauerkraut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 c. butter; 1/4 tsp. salt; 1 1/2 c. sugar; 1 tsp. baking powder; 3 eggs, slightly beaten; 1 tsp. baking soda; 1 tsp. vanilla; 1 c. water; 2 1/4 c. flour; 2/3 c. sauerkraut; 1/2 c. cocoa; 1 pkg. powdered sugar; 8 oz. cream cheese, melted; 1 c. chopped pecans; 1/2 c. margarine, melted; 3 1/2 oz. coconut; 2 tsp. vanilla

Servings: persons

2/3 c. butter
1/4 tsp. salt
1 1/2 c. sugar
1 tsp. baking powder
3 eggs, slightly beaten
1 tsp. baking soda
1 tsp. vanilla
1 c. water
2 1/4 c. flour
2/3 c. sauerkraut
1/2 c. cocoa
1 pkg. powdered sugar
8 oz. cream cheese, melted
1 c. chopped pecans
1/2 c. margarine, melted
3 1/2 oz. coconut
2 tsp. vanilla

1
Cream the 2/3 cup butter and sugar.
2
Beat
3
in the eggs. Sift dry
4
ingredients and add
5
alternately
6
with
7
the
8
water. Rinse, drain and chop the sauerkraut.
9
Stir in the sauerkraut. Bake in 350u00b0 oven in 2 (8-inch) cake pans until center springs back when touched.
10
Combine the remaining ingredients well and frost the cooled cake.

2116

kcal

Calories

108

Fat

273

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: 2/3 c. butter, 1/4 tsp. salt, 1 1/2 c. sugar, 1 tsp. baking powder, and more.

Yes, 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.

Sauerkraut Cake

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