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Beer & Sauerkraut Fudge Cake

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Submitted by sweep

YIELD

10 servings

PREP

25 min

COOK

35 min

READY

60 min

Ingredients

158
CUP ML BUTTER
1 ½ 355
CUPS ML SUGAR
3 3
LARGE LARGE EGGS
1 5
TEASPOON ML VANILLA EXTRACT
½ 118
CUP ML COCOA POWDER
2 ¼ 532
CUPS ML ALL-PURPOSE FLOUR
sifted
1 5
TEASPOON ML BAKING POWDER
1 5
TEASPOON ML BAKING SODA
1 237
CUP ML BEER
158
CUP ML SAUERKRAUT
1 237
1 237
CUP ML NUTS
chopped

Directions

Cream butter and sugar until light. Add eggs, one at a time, beating well after each addition.

Blend in vanilla. Sift cocoa, flour, baking powder, soda and salt together.

Add to creamed mixture alternately with beer, beginning and ending with dry ingredients.

Stir in sauerkraut. Raisins and nuts are optional.

Turn into two 8 or 9 inch greased and floured cake pans.

Bake at 350℉ (180℃) for 35 minutes.

Cool and frost as desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 154g (5.4 oz)
Amount per Serving
Calories 495 40% from fat
 % Daily Value *
Total Fat 22g 33%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 96mg 32%
Sodium 231mg 10%
Total Carbohydrate 23g 23%
Dietary Fiber 4g 17%
Sugars g
Protein 18g
Vitamin A 9% Vitamin C 3%
Calcium 5% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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