Reviewed: Jun. 7, 2011

This was a very moist cake. The sauerkraut really does not impart a flavor, just the texture of "coconut." The cake itself is somewhat flat and chalky. If I were to use this idea in the future, I would add the sauerkraut to another cake base (e.g. box mix, cavity maker cake).

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Reviewer:

squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

Reviewed: Sep. 22, 2010

I made this for an Oktoberfest get-together with friends... everyone gave it rave reviews, and were surprised to learn there was sauerkraut in the recipe. Unfortunately, I have an allergy to anything chocolate and couldn't try it. Would definitely make this again.

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Reviewer:

Dee Joseph

Cooking Level: Expert

Home Town: Toms River, New Jersey, USA

Reviewed: Jan. 4, 2010

I've made this quite a few times - and my family loves it! (although my brother only until he found out about the sauerkraut - the third time I made it -now he won't touch it!)

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Reviewer:

Louisa

Cooking Level: Intermediate

Reviewed: Oct. 13, 2009

This recipe is a keeper! I don't remember the last time I had a chocolate cake that was as moist as this one. It appealed to the adults in the house because it was not overly sweet. Took the advice of other reviewers and used a coconut-pecan frosting so no one noticed the sauerkraut in the cake. I knew this was a good recipe when hubby had two slices after dinner and then told me to put two in his lunchbox. Just a note, I made it in two nine inch round cake pans and it makes a good size layer cake, great for any occasion! Great recipe Jane, thanks for sharing.

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Reviewer:

ScreamingBanshee

Reviewed: Jul. 1, 2009

This was the BEST chocolate cake I have ever made! It baked up beautifully, too. I used 2% milk ilo buttermilk and Smart Balance 50% butter sticks ilo butter. I made it for a coworker's birthday and they love German Chocolate. I topped it with homemade frosting from another recipe on this site (that I changed a bit) and the result was FANTASTIC! YUM!

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Reviewer:

Cakeninja22

Reviewed: Jun. 1, 2009

this recipe makes wonderful mini bunt cakes. I love the sceret ingredient. My co-workers loved the cake anf fliped when the found out that it was sauerkraut in the cake. I add more sugar to make the cake sweeter. Am going to try to add German Chocolate in place of the regular Cocoa Powder. I had a proble with over baking, make sure to be accurate with the baking time.

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Reviewer:

Michael

Cooking Level: Professional

Home Town: Elkhart, Kansas, USA

Living In: Attica, Kansas, USA

Reviewed: May 6, 2009

My mom used to make this cake in the 1950's. We loved it then and still do now.

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Reviewer:

lori91761

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Ontario, California, USA

Reviewed: Mar. 30, 2009

Do not be scared! Live a little and step outside the box; these are fantastic! I followed the recipe w/2 minor alterations: 1. I made as cupcakes (baked for right around 20 min a batch and the recipe made 30 cupcakes for me) and 2. I never have buttermilk so I used the milk (1% at our house) and vinegar substitution. I should probably make it known that I'm NOT a from scratch cake fan; I tend to prefer Duncan Hines box mixes, so I baked these more for the novelty of the sauerkraut w/low expectations...well, they certainly exceeded the low bar I had set! These are great! great flavor...I'm not sure what the sauerkraut does (some bites I felt I could get the barest hint of sauerkraut, but maybe it was all in my head), but these are def worth trying! I frosted w/butter cream (butter cream II from here, actually) but next time I think I'll try w/either a cinnamon-y or a caramel or a PB or a mint frosting (the possibilities are endless!) thanks to the suggestions of wonderful RE members.

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Reviewer:

lovestohost

Cooking Level: Intermediate

Reviewed: Jan. 19, 2009

I had to try this because I love sauerkraut and the thought of putting it in a cake just tickled me. I was saddled with the task of making a cake for a going-away party for a co-worker, and thought I would make this as a revenge of sorts. I very roughly chopped the sauerkraut because I was going to put coconut frosting on the cake anyway and figured that if anyone got some stringy bits they would just think it was coconut. Nobody suspected anything. I got nothing but rave reviews. Even when I got a piece of what I knew was sauerkraut and bit into it, all I could taste was chocolate. This cake is so delicious and chocolatey. I recommend it to anyone who wants to try something different!

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Reviewer:

jessi

Reviewed: Aug. 5, 2008

I made this recipe mostly out of curiosity, because I couldn't imagine sauerkraut in a cake. But it was very good! I chopped the sauerkraut so that it wasn't long and stringy. It had the consistency of coconut, which went well with the German Chocolate frosting. Very good, and I would make it again!

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