Don't miss another issue…      Subscribe

Beer and Sauerkraut Fudge Cake

 

24

Yield

10

servings

Prep

25

min

Cook

35

min

Ready

60

min

Trans-fat Free, Good source of fiber
 

Ingredients

cup butter
1 ½ cups sugar
3 large eggs
1 teaspoon vanilla extract
½ cup cocoa powder
2 ¼ cups all-purpose flour
sifted
1 teaspoon baking powder
1 teaspoon baking soda
1 cup beer
cup sauerkraut
1 cup raisins, seedless
1 cup 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

Add review

 

 

Comments

Nutrition Facts

Serving Size 154g (5.4 oz)
Amount per Serving
Calories 49540% of calories 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?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2020 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed