Sauerkraut Cake Recipe

Name: Sauerkraut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup butter or margarine, softened; 1 1/2 cups sugar; 3 eggs; 1 teaspoon vanilla; 2 1/4 cups all-purpose flour, divided; 1/2 cup cocoa; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup water; 3/4 cup chopped sauerkraut, drained; 1/2 cup chopped pecans

Servings: persons

3/4 cup butter or margarine, softened
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla
2 1/4 cups all-purpose flour, divided
1/2 cup cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
3/4 cup chopped sauerkraut, drained
1/2 cup chopped pecans

1
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
2
Combine 2 cups flour, cocoa, baking powder, soda, and salt; add to creamed mixture alternately with water, beginning and ending with dry ingredients. Mix well after each addition. Dredge sauerkraut and pecans in remaining 1/2 cup flour; stir to coat well. Stir mixture into batter.
3
Spoon batter into an un-greased 15- x 10- x 1-inch jellyroll pan. Bake at 350u00b0 for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool completely. Frost with Rich Butter Frosting. Cut cake into squares to serve.

1072

kcal

Calories

Fat

136

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: 3/4 cup butter or margarine, softened, 1 1/2 cups sugar, 3 eggs, 1 teaspoon vanilla, 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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