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
- 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
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.