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Prep 30 mins
Cook 35 mins
I adopted this recipe from the Recipezaar account. Be sure to rinse and drain the sauerkraut several times when you make this recipe.
- 2 1⁄4 cups unbleached flour, sifted
- 1⁄2 cup baking cocoa
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2⁄3 cup butter or 2⁄3 cup regular margarine
- 1 1⁄2 cups sugar
- 3 large eggs
- 1 teaspoon vanilla
- 1 cup water
- 2⁄3 cup sauerkraut, rinsed, drained, coarsely chopped
Creamy Chocolate Frosting
- 1 ounce semisweet chocolate
- 3 ounces cream cheese, softened
- 1 tablespoon milk
- 1 cup confectioners' sugar
- 1⁄8 teaspoon salt
- 1⁄2 teaspoon vanilla extract
- Sift together the flour, cocoa, baking powder, baking soda and salt; set aside.
- Cream together the butter and sugar in a bowl until light and fluffy, using an electric mixer set at medium speed.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla.
- Add dry ingredients alternately with water to creamed mixture, beating well after each addition.
- Stir in sauerkraut.
- Spread batter in greased 13x9x2-inch baking pan.
- Bake in a preheated 350°F oven for 35 minutes or until cake tests done.
- Cool in pan on rack.
- Frost with Creamy Chocolate Frosting.
- Cut into squares.
- CREAMY CHOCOLATE FROSTING: Melt chocolate in a custard cup in hot water.
- Cool slightly.
- Combine chocolate, cream cheese, milk, confectioners' sugar, salt, and vanilla in a bowl.
- Beat with an electric mixer at high speed until smooth and creamy.
Excellent. I used applesauce in place of the oil. This reminds me of chocolate zucchini cake.
This was a surprisingly good cake. (Surprising because I wasn't sure about the sauerkraut!) We had some leftover, so I wanted to use it up and we don't really like sauerkraut. I didn't tell DH what the secret ingredient was, but he could tell something was different. Still went back for a second piece after he knew! Delicious for my first made from scratch cake! Thanks! Frosting is great, too.
Great cake, like has been said already comes out very moist, and light. Couldnt tell it was Saurkraut in it. I took some ideas from other recipes and added some chopped pecans and some desicated coconut. I will try to remember to take a phot next time I make this. Thanks.