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    You are in: Home / Recipes / Sauerkraut and Beer Fudge Cake Recipe
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    Sauerkraut and Beer Fudge Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Donna M.'s Note:

    Makes a fudgy, moist cake and it is fun to guess the ingredients.

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    Units: US | Metric


    1. 1
      Cream butter and sugar together, beating until fluffy.
    2. 2
      Beat in eggs, one at a time, then vanilla.
    3. 3
      Combine dry ingredients and and add to egg mixture alternately with beer, beginning and ending with dry ingredients.
    4. 4
      Stir in sauerkraut.
    5. 5
      Pour batter in two 8-inch round pans or one tube pan, greased and floured.
    6. 6
      Bake at 350°F for about 40 minutes, or until cake tests done.
    7. 7
      Cool 10 minutes and turn out of pan(s).
    8. 8
      Cool completely and frost with your favorite fudge icing.

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    Ratings & Reviews:

    • on October 05, 2006

      I've made this cake before and it is good, but only on the first day. After a couple days the beer flavor really starts to come out. I ended up throwing most of it away.

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    • on October 24, 2004


      I had my doubts when I made this cake because of the kraut but truly this is one of the most delicious cakes I have ever tried. I liked it so much I made a second one to carry to a friend of mine tomorrow. If you want a good cake, try this one.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Sauerkraut and Beer Fudge Cake

    Serving Size: 1 (79 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 236.5
    Calories from Fat 81
    Total Fat 9.0 g
    Saturated Fat 5.1 g
    Cholesterol 60.0 mg
    Sodium 245.4 mg
    Total Carbohydrate 34.6 g
    Dietary Fiber 1.1 g
    Sugars 19.0 g
    Protein 3.7 g

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