Chocolate Sauerkraut Cake I

Chocolate Sauerkraut Cake I

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"Your guests will never guess that sauerkraut delivers the extra flavor to this chocolate cake with a fluffy and creamy frosting."
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servings 311 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 311 kcal
  • 16%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 45.3g
  • 15%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 252 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Cream shortening and sugar. Add eggs one at a time, beating well after each addition. Stir in vanilla.
  2. In another bowl, whisk together flour, baking soda, baking powder, salt and cocoa. Add flour mixture to creamed ingredients alternately with the water, ending with dry ingredients. Mix well until smooth. Blend in sauerkraut.
  3. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Top with Fluffy Creamy Frosting.


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Be sure to put this in TWO 8 inch round layer cake pans. The recipe doesn't specify and it WILL NOT fit in one cake pan - I have a mess in my oven to prove it.

I doubled it and made three layers! Very Good!

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