German Chocolate Sauerkraut Cake Recipe - Allrecipes.com
German Chocolate Sauerkraut Cake Recipe

German Chocolate Sauerkraut Cake

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"The sauerkraut cannot be tasted; you think you're eating coconut!"

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Ingredients Edit and Save

Original recipe makes 1 -8-inch, 2-layer cake Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans, round or square.
  2. Thoroughly cream together butter and sugar. Beat in eggs and vanilla.
  3. Sift together cocoa, flour, baking powder, soda, and salt, and add alternately with water to egg mixture. Stir in the sauerkraut. Pour batter into prepared pans.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes or until a wooden pick comes out clean. Frost with your favorite chocolate or white frosting.
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Reviews More Reviews

Jan 14, 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!

 
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.

 

15 Ratings

Feb 24, 2007

It was pretty good, the saurkraut needs 2 either be chopped really super fin eor food processed. My brother really didn't enjoy the stringy pieces of pickeled cabbage.

 
May 07, 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!

 
Sep 11, 2005

I have made this cake for yrs, no one will believe that it is made with sauerkraut, so gooooood

 
Mar 07, 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!

 
Jul 07, 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.

 
Mar 04, 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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Nutrition

  • Calories
  • 291 kcal
  • 15%
  • Carbohydrates
  • 42.6 g
  • 14%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 12.2 g
  • 19%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 311 mg
  • 12%

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

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