Chocolate Sauerkraut Cake

Chocolate Sauerkraut Cake

3/4 cup sauerkraut drained and chopped
1 1/2 cups sugar
1/2 cup butter
3 eggs
1 tsp. pure vanilla
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup water
1/2 cup unsweetened cocoa powder

Preheat oven to 350 degrees

  1. Sift all dry ingredients together. Cream sugar, butter and vanilla. Beat
    eggs in one at a time.

  2. Add dry ingredients to creamed mixture alternately with water.

  3. Add sauerkraut mix thoroughly.

  4. Pour into greased pan or pans.

  5. Bake 30 to 40 minutes until cake tests done.

  6. Frost

NOTE: I have used saurkraut in a cake and you can’t even taste it. It just
makes the cake a litle moister.


I have made this cake for years and it is moist and delicious with no taste of sauerkraut.

The frosting I use is:

Sour Cream Frosting
6 ounces semi sweet chocolate
4 tbsp butter
1/2 cup sour cream
1 tsp vanilla
1/4 tsp salt
2 1/2 to 2 3/4 cups confectioner’s sugar, sifted

Melt the chocolate and butter together. Remove from the heat. Blend in the sour cream, vanilla, and salt. Add the confectioner’s sugar. Beat well. It will taste a bit tangy when first made, but that tangy taste goes away after a while.