Sauerkraut Chocolate Cake Recipe

Name: Sauerkraut Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 c. margarine or butter; 1 1/2 c. sugar; 3 eggs; 1 tsp. vanilla; 1/2 c. unsweetened cocoa; 2 1/4 c. all-purpose flour, sifted; 1/4 tsp. salt; 1 tsp. baking powder; 1 tsp. soda; 1 c. water; 2/3 c. rinsed and drained sauerkraut, chopped; whipped cream frosting

Servings: persons

2/3 c. margarine or butter
1 1/2 c. sugar
3 eggs
1 tsp. vanilla
1/2 c. unsweetened cocoa
2 1/4 c. all-purpose flour, sifted
1/4 tsp. salt
1 tsp. baking powder
1 tsp. soda
1 c. water
2/3 c. rinsed and drained sauerkraut, chopped
whipped cream frosting

1
Preheat oven to 350u00b0.
2
Grease and flour 2 (8-inch) square or round baking pans.
3
Thoroughly cream margarine with sugar.
4
Beat in eggs and vanilla.
5
Sift together cocoa, flour, baking powder, baking soda and salt.
6
Add dry mixture alternately with water to egg mixture.
7
Stir in sauerkraut.
8
Spoon into baking pans.
9
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean and cake begins to pull away from sides.
10
Let cool.

1307

kcal

Calories

Fat

212

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 or butter, 1 1/2 c. sugar, 3 eggs, 1 tsp. vanilla, and more.

Yes, Sauerkraut Chocolate 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 Chocolate Cake

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