Reviewed: Feb. 22, 2013

Stays moist over several days. Was great served with a cherry sauce!

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Cooking Level: Intermediate

Reviewed: Sep. 30, 2012

So delicious! I substituted oil and pumpkin puree for the butter and used 1/2 cup of whole wheat flour instead of all white. No one would guess there is sauerkraut in these! I made cupcakes instead and baked them for about 22 minutes at 350 degrees.

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Orangeblossom8

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Mar. 3, 2011

I loved this cake! It was moist and yummy. I substituted the water for coffee to bring out the chocolate. I also washed, drained and cut the sauerkraut very small. Would definitely make it again!

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Tate1234

Reviewed: Jul. 7, 2010

This cake just sounded too weird. So I couldn't help but try it. It was absolutely delicious. I followed the recipe exactly and made a Swiss Merengue Buttercream Chocolate Frosting and covered the lot with rolled out Marzipan (I made it for my son's first birthday). Yummy. I pulsed the Sauerkraut in my food processor to make sure it's finely chopped as I had read the reviews about it being a little stringy for some. I then squeezed out any excess brine. Next time i might use a touch more Sauerkraut. And there will definitely be a next time. It is not THE BEST chocolate cake recipe I have ever had, but it is very good and I just love the gimmick of having Sauerkraut in a cake.

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Reviewer:

Sasa

Reviewed: May 25, 2010

WOW, this really does taste like German Chocolate Cake!! Deffinatly must puree the sauerkraut, but its amazing how it adds to the flavor of the cake but not in a saurekraut way! Will be keeping this one around the house all the time! :)

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10 users found this review helpful

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JENNIFERKATIE

Cooking Level: Intermediate

Living In: Yelm, Washington, USA

Reviewed: Jun. 14, 2009

nice

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haya

Reviewed: Mar. 4, 2009

I found this recipe delicious! My husband Al had requested a German Chocolate cake recipe for his birthday. I made the cake plus another batch of muffins. The only change I would make at this time is to cut down the sugar slightly. I cut down the baking time by about 5-10 minutes because I was using the convection feature on my oven. Also used silicone pans. No problems there. Made a filling with whipping cream, pudding and nuts for the cake and used a chocolate frosting from another recipe. Comments when I passed out the muffins were: delicious! Rate 4.5

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EntertainingHen

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Reviewed: Jan. 13, 2009

I substituted 6 T. flaxseed meal for about a third of the butter. I also added between 1/2 and 3/4 c. semi-sweet chocolate chips along with the sauerkraut. I baked this in a Bundt pan for 45 minutes. It was very nice, but next time I will increase the cocoa a bit and be sure I add the chocolate chips again. This recipe is a real keeper. Even the pickiest eaters in my house had no idea at all that there was sauerkraut in it; they loved it!

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Mary M.

Cooking Level: Expert

Living In: Overland Park, Kansas, USA

Reviewed: May 7, 2008

Love this cake! If you think the sauerkraut taste is a little strong, just rinse it off before chopping it. It adds a nice texture to this cake. The only change I made was substituting applesauce for the butter, which turned out great. This is a very moist cake recipe. I frosted it with the Chocolate Coconut Cream Cheese Frosting on this site - a big hit!

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Reviewer:

CassiaFlower

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

Living In: Logan, Utah, USA

Reviewed: Jul. 23, 2007

This was really good, I was very pleased. I chopped the sauerkraut super fine, so there were only a few incidents with stringy pieces. I frosted this cake with the Chocolate Frosting I recipe and took a few pieces down to the boys at the neighborhood bar and they enjoyed it.

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27 users found this review helpful