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Sauerkraut Cake

 

12

Yield

servings

Prep

15

min

Cook

30

min

Ready

45

min

Trans-fat Free, High Fiber
 

Ingredients

1 cup sugar
2 cups all-purpose flour
1 teaspoon salt
3 tablespoons cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sauerkraut
¾ cup water
cup milk, skim, (non fat) powder
¼ cup sour cream
1 teaspoon vanilla extract
3 large eggs
½ cup vegetable shortening
*
1 x coconut
for frosting
*

Directions

Combine sugar and cocoa.

Add dry ingredients and shortening, blending in shortening.

Add sauerkraut, sour cream, vanilla, eggs and water.

Beat about 3 minutes.

Bake in greased and floured 9 x 13 inch pan at 350℉ (180℃) F for 25 to 30 minutes.

Cool.

Frost with Chocolate frosting and sprinkle with coconut.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 258g (9.1 oz)
Amount per Serving
Calories 59019% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 166mg 55%
Sodium 1060mg 44%
Total Carbohydrate 36g 36%
Dietary Fiber 5g 21%
Sugars g
Protein 30g
Vitamin A 6% Vitamin C 10%
Calcium 18% Iron 28%
* based on a 2,000 calorie diet How is this calculated?

 

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