sauerkraut chocolate cake
Today's cooking club theme...cabbage. Hmmm not much of a cabbage person, so I went to my mother's recipes and found this recipe for Chocolate Sauerkraut Cake! Cabbage = sauerkraut, let's give it a try. I made a few changes and here you go a moist, tender, slightly tangy delicious cake that I will make again. I didn't tell my hubby it was sauerkraut until he gave it a thumb's up.
prep time
30 Min
cook time
method
Bake
yield
18-24 serving(s)
Ingredients
- CAKE
- 1/2 cup softened butter
- 1-1/2 cup sugar
- 3 - eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- 1/2 cup cocoa, unsweetened
- 1 teaspoon soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup strong black coffee
- 1 cup sauerkraut, drained,squeezed dry, minced
- FROSTING
- 1-1/4 cup butter
- 4 ounces unsweetened chocolate, melted
- 2 teaspoons vanilla
- 4 cups powdered suger, sifted
- 2 tablespoons half & half
- 2 tablespoons coffee
How To Make sauerkraut chocolate cake
-
Step 1Preheat oven to 350 degrees. Grease a 9"x13" pan.
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Step 2Cream the butter and sugar. Add vanilla.
-
Step 3Add eggs one at a time, Mix well after each addition
-
Step 4Sift flour, cocoa, salt, soda and baking powder. Add to above mixture, alternating flour and coffee.
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Step 5Stir in sauerkraut. Pour into prepared pan.
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Step 6Bake for 25 - 30 minutes
-
Step 7While cake is baking combine all frosting ingredients until smooth. Frost when cake has cooled.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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