Secret Ingredient Chocolate Cake

READY IN: 40mins
Recipe by Chef mariajane

This is an amazingly moist cake thanks to a surprising ingredient: sauerkraut!! But don't worry, you can't taste the sauerkraut. This is a chocolate lover's cake... and a "can't wait" dessert that's sure to become a family favorite.

Top Review by Chef Bronco

I haven't made this in years. While I use only regular saurkraut, I put it in the blender, add water, and chop it there then drain in a wire mesh colander and rinse again. This is a wonderfully moist cake. You don't taste the saurkraut at all! Now I am hungry for it and will probably make it this week and top it with my ice cream frosting---even though there isn't any ice cream in the frosting. This is what my kids called it. AWESOME CAKE!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Grease and flour two eight inch round layer cake pans.
  2. Combine first 5 ingredients. Mix well.
  3. In a separate bowl, cream together butter, sugar, eggs, and vanilla on medium speed of electric mixer until light and fluffy.
  4. Add dry ingredients to creamed mixture alternately with water, making 3 dry and two liquid additions, combining lightly after each . Stir in sauerkraut.
  5. Spread batter evenly in prepared pans. Bake in preheated oven for 35-40 pans. Bake in preheated oven 35-40 minutes, or until cake springs back when lightly touched. Cool 10 minutes, then remove from pans to wire rack. Cool completely. Fill and frost as desired.

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