Chocolate Sauerkraut Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift cocoa, flour, baking powder, baking soda and salt together and set aside. In a separate small bowl, combine buttermilk with sauerkraut and set aside.
• In a large bowl, cream butter, brown sugar and vanilla until light and fluffy. Add eggs and beat in. Add flour mixture alternately with sauerkraut mixture. Beat only until blended.
• Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for about 45 minutes, or until toothpick inserted into cake comes out clean. Cool cake and frost with your favorite chocolate frosting.

Steps:

• Cream shortening and sugar. Add eggs one at a time, beating well after each addition. Stir in vanilla.
• In another bowl, whisk together flour, baking soda, baking powder, salt and cocoa. Add flour mixture to creamed ingredients alternately with the water, ending with dry ingredients. Mix well until smooth. Blend in sauerkraut.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Top with Fluffy Creamy Frosting.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans, round or square.
• Thoroughly cream together butter and sugar. Beat in eggs and vanilla.
• Sift together cocoa, flour, baking powder, soda, and salt, and add alternately with water to egg mixture. Stir in the sauerkraut. Pour batter into prepared pans.
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until a wooden pick comes out clean. Frost with your favorite chocolate or white frosting.

Steps:

• 1. In a large bowl beat the sugar and eggs one at a time, beating together till light. Beat in the softened butter, and vanilla.
• 2. In a second bowl add the flour, baking powder, baking soda, salt, and cocoa. Mix well. Add this to the above creamed mixture. Stir in cut up sauerkraut. Add the water and mix all together. Put in a 9x13 cake pan. Bake at 350 for 30-35 minutes. Let cool an a rack. I normally just sprinkle cooled cake with powdered sugar. But if you want to frost..here is a wonderful recipe I just found on JAP. By Norene Dowell... " No Guilt Creme Cheese Frosting" Cut and serve when ready.

Steps:

• 1. Grease and flour 2 9 inch cake pans and preheat oven to 340 degrees. The original recipe I followed called for a 350 degree oven, but I will turn my oven down 10 degrees for my next cake.
• 2. Beat butter and sugar together until creamy and light in color. Add 1 egg at a time beating after each addition. Add vanilla and warmed coffee. Add cocoa to mixture and beat for 1 minute to blend.
• 3. Slowly add flour, baking soda, and baking powder that have been sifted together. Beat for 3 minutes to make sure mixture is well incorporated into the wet.
• 4. Add sauerkraut to mix, beating to ensure incorporation into batter. Poor into cake pans and bake for 25 to 30 minutes or until tooth pick inserted in center of cake comes out clean.
• 5. Cool on cake racks 10 minutes then turn out of pans onto rack cooling thoroughly. Frost cake with my Sour Cream Chocolate Frosting recipe.

Steps:

• 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.

Steps:

• Preheat oven to 350°. In a bowl, cream the butter and sugar. Add 1 egg at a time, beating well after each. Add vanilla. Combine flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with water. Stir in sauerkraut. Pour into 2 greased and floured 8-in. round baking pans. , Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For frosting, beat butter, chocolate and vanilla in a bowl; add sugar and beat well. Add milk; beat until smooth and fluffy. Spread between layers and over top and sides of cake.

Steps:

• Preheat oven to 350°.
• Sift all dry ingredients together.
• Cream sugar, butter and vanilla.
• Beat eggs in one at a time.
• Add dry ingredients to creamed mixture alternately with water.
• Add sauerkraut mix thoroughly.
• Pour into greased pan or pans.
• Bake 30 to 40 minutes until cake tests done.
• Frost.

Steps:

• In a mixing bowl, cream butter and sugar.
• Add the eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Combine dry ingredients; add to the creamed mixture alternately with water.
• Fold in sauerkraut, coconut and pecans.
• Pour into three greased and floured 9-in.
• round baki ng pans.
• Bake at 350 degrees for 20-24 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks; cool completely.
• In a bowl, combine melted chocolate and mayonnaise. Set aside 1-1/4 cups for frosting.
• To the remaining chocolate mixture, add half of the coconut and pecans; spread between cake layers.
• Spread reserved chocolate mixture over top and sides of cake. Combine remaining coconut and pecans; press onto sides of cake. Store in the refrigerator.
• Slice with a serrated knife. Yield: 12-14 servings.
• *Editors Note: Light or fat-free mayonnaise may not be substituted for regular mayonnaise. Taste of Home Magazine

Steps:

• In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; add to the creamed mixture alternately with water. Fold in sauerkraut, coconut and pecans. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-24 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks; cool completely. , In a bowl, combine melted chocolate and mayonnaise. Set aside 1-1/4 cups for frosting. To the remaining chocolate mixture, add half of the coconut and pecans; spread between cake layers. Spread reserved chocolate mixture over top and sides of cake. Combine remaining coconut and pecans; press onto sides of cake. Store in the refrigerator. Slice with a serrated knife.

Steps:

• Preheat oven to 350 degrees.
• Grease and flour 10-inch tube pan.
• In medium bowl, sift flour, cocoa, baking soda and baking powder.
• In large bowl with mixer on high speed, beat eggs, sugar and vanilla for 3 minutes. Reduce speed to low, and beat in mayonnaise.
• Add flour and cola alternately. Mix in drained sauerkraut.
• Pour into pan, and bake for 50 to 55 minutes. Cool.

Steps:

• Heat oven to 350ºF.
• Prepare cake batter as directed on package. Add sauerkraut; mix well. Pour into 13x9-inch pan sprayed with cooking spray.
• Bake 34 to 38 min. or until toothpick inserted in center comes out clean; cool completely.
• Melt chocolate morsels and butter in large saucepan on medium-low heat; remove from heat. Add sour cream, vanilla and salt; mix well. Gradually add powdered sugar, mixing well after each addition. Spread onto cake.