Recipe by Montana Heart Song
I was so surprised to see that all of the sauerkraut cakes require at least 3 eggs. This cake does not require any eggs. I have been making this for many years and no one seems to get tired of it. I also serve with mocha whipped cream on special occasions. It is a heavy thick batter that needs to be spread in the pans. It has a wonderful taste and consistency.It was on a recipe card from the 60's and I have adapted over the years.Photo shown of cake with mocha cream cheese frosting. The cake is fat free without frosting. Do not overcook or the sides will be chewy.
Top Review by LacyGene
Very tasty and interesting. We halved the sugar (actually we used Rapadura,) used Coconut oil instead of shortening, and used carob powder in place of cocoa (I'm allergic to chocolate.)
- 314.66 ml granulated sugar
- 118.29 ml butter or 118.29 ml margarine
- 118.29 ml Crisco shortening, butter flavored
- 7.39 ml vanilla
- 532.32 ml flour
- 4.92 ml baking powder
- 4.92 ml baking soda
- 1.23 ml salt
- 118.29 ml cocoa powder
- 236.59 ml water
- 158.51 ml sauerkraut, drained, cut in small pieces
- Pam cooking spray
Directions See How It's Made
- Cream sugar, butter,crisco and vanilla together in a large bowl.
- Mix dry ingredients in a separate bowl.
- Add dry ingredients and water alternately in small amounts and mix into the creamed mixture.
- Add the cut sauerkraut and blend well.
- Spray Pam in two round cake pans.
- Preheat oven 350*.
- Spread batter in the two pans.
- Bake 30 minutes until edges come away from the sides of the pans and the top springs back when gently touched.
- Cool in the pans on racks.
- Frost the two layers with cream cheese frosting or whipped cream.
- It is great with ice cream also.