Sauerkraut Surprise Cake Recipe - Allrecipes.com
Sauerkraut Surprise Cake Recipe

Sauerkraut Surprise Cake

Recipe by  

"No one will ever believe that the secret ingredient is finely chopped sauerkraut!"

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Ingredients Edit and Save

Original recipe makes 1 - 13x9 inch cake Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch cake pan.
  2. 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.
  3. 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.
  4. 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.
  5. 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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Reviews More Reviews

Jan 25, 2004

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.

 
Jul 10, 2012

I'm glad I made this while my husband was out or he would have never tried it! You really can't taste the sauerkraut outside of the texture and it has the texture of coconut! Next time I might add more cocoa or a little oil to the batter to make it richer, but it was still really good. Perfect for using up that leftover kraut from dinner!

 

5 Ratings

Oct 11, 2012

This is a very moist chocolate cake. I made this when no one was around to see me put the sauerkraut in the batter. I took this to work and we played 'guess the ingredient'. Ten different people tried the cake and not one of them guessed correctly. The frosting on this cake is very good, but very rich. I would make this cake again if I have leftover sauerkraut. Thanks JJOHN32 for sharing.

 
Dec 13, 2014

Served a third of the cake to husband and friend and took the rest to a party cut into squares. Everyone loved it. So moist. I didn't have unsweetened cocoa powder, so I swapped the chocolates. I used some high-quality hot chocolate powder in place of unsweetened cocoa, and used unsweetened baking chocolate blocks in place of chips. Didn't seem to suffer from the change. I'd like to make it as written soon.

 
Dec 19, 2012

I used leftover saurkraut and took it to work for our Guess the Ingredient potluck lunch. Although I did not taste it because I cannot eat chocolate; I came home with an empty pan.... so that definitely says alot. Out of 12 people tasting this, no one guessed the secret ingredient and all we amazed when I told them. This was recommended by several from the Buzz and thanks goes to them and to the recipe submitter JJOHN32 for a fun recipe to try.

 

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Nutrition

  • Calories
  • 525 kcal
  • 26%
  • Carbohydrates
  • 81.6 g
  • 26%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 23 g
  • 35%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 369 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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