Moist & Delicious Sauerkraut Chocolate Cake

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No one will ever believe that the secret ingredient is finely chopped sauerkraut! The frosting was delicious. The cake is dark and moist. I used leftover sauerkraut I had from dinner (knockwurst and potatoes). My son thought it was chocolate cake with coconut in it. He’s asked me to make it again.

 

 

Sauerkraut Chocolate Cake

Ingredients:

  • ½ cup butter
  • 1 ½ cups white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsweetened cocoa powder
  • 1 cup water
  • 1 cup drained and chopped sauerkraut
  • 16 ounces semisweet chocolate chips
  • 4 tablespoons butter
  • ½ cup sour cream
  • 2 ¾ cups confectioners’ sugar

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13×9 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.

 

 

 

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