Sauerkraut Kuchen Sauerkraut Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch cake pan.
• In a large mixing bowl, cream 1/2 cup butter or margarine and sugar until light. Beat in eggs, one at a time; add 1 teaspoon vanilla.
• Sift together flour, baking powder, baking soda, 1/4 teaspoon salt and cocoa powder. Add to creamed mixture alternately with water, beating after each addition. Stir in sauerkraut. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cake cool in pan. Frost with Sour Cream Chocolate Frosting. Cut into squares to serve.
• To Make Sour Cream Chocolate Frosting: Melt the semi-sweet chocolate pieces and 4 T butter or margarine over low heat. Remove from heat. Blend in the sour cream, 1 teaspoon vanilla, and 1/4 teaspoon salt. Gradually add sifted confectioners' sugar to make spreading consistency. Beat well. Spread over cooled cake.

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:

• 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:

• Preheat oven to 350 degrees. Butter and flour two 9x9 inch pans or one 13x9 inch pan.
• Cream the sugar and butter together, add the vanilla and eggs and beat together well. Sift the dry ingredients in a bowl, then alternate putting dry ingredients in with the beer until all are in the batter. Add the sauerkraut and blend in well. Pour the batter into your pan(s) and bake for 35 -45 minutes (cake should spring back when touched or a skewer that you insert should come out clean.
• *** You can eat it plain, with a sprinkle of powdered sugar, with ice cream or frosting....

Steps:

• Line a deep dish pie plate with enough pastry to make a crust on the bottom and sides and set aside.
• Cook diced Speck or bacon in a skillet; drain fat, reserving 1 tsp in which to saute the onions.
• Sprinkle diced bacon, caraway seeds, and sauteed onions in pie plate.
• Combine the remaining ingredients (sauerkraut, sour cream, eggs, and grated cheese) and pour into the pan as if you were filling a quiche.
• Bake at 325-350 F (or 175 C) for about 45 minutes or until a knife inserted near the center comes out clean, not gloppy.
• Let cool slightly before serving.

Steps:

• Preheat oven to 325 degrees.
• Grease and flour three eight-inch cake pans.
• Cream butter and sugar until smooth.
• Add vanilla and eggs, one at a time. Sift dry ingredients together and add alternately with water to the butter and egg mixture. Mix well.
• Fold in drained sauerkraut.
• Turn into cake pans. Bake at 325 degrees for approximately 30 minutes or until cake springs back at the touch. Remove from pans immediately, cool on a rack then frost layers with fudge frosting (see recipe).

Steps:

• Cake:.
• Cream margarine and sugar well.
• Add eggs, one at a time, beating well.
• Sift dry ingredients.
• Add to the first mixture alternating with the cup of water.
• Add vanilla.
• When well mixed, add sauerkraut.
• Bake at 350 degrees fahrenheit in desired pan.
• Frosting:.
• Mix ingredients well.
• Spread over cooled cake.

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:

• Preheat oven to 250°F.
• Pat sauerkraut dry between paper towels to remove as much moisture as possible, then transfer to a bowl and stir in eggs, flour, scallion greens, salt, and pepper until combined.
• Heat 1/4 inch oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Fill a 1/4-cup measure three-fourths full with sauerkraut mixture, then turn out into oil, using a fork to release, and flatten to 3 1/2 inches in diameter with fork. Form 2 more cakes in skillet, then fry, turning over once, until golden, about 4 minutes total. Transfer cakes with a slotted spatula to paper towels to drain. Keep cakes warm on a rack set in a shallow baking pan in oven. Fry more cakes in same manner with remaining mixture.
• Brown kielbasa in 2 batches in oil remaining in skillet over moderate heat, turning, 2 minutes per batch, then transfer to paper towels to drain. Serve cakes topped with kielbasa.