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Sauerkraut Cake

 

7

Yield

1

cake

Prep

15

min

Cook

30

min

Ready

45

min

Trans-fat Free, High Fiber
 

Ingredients

cup vegetable shortening
*
1 ½ cups sugar
3 large eggs
2 ¼ cups all-purpose flour
½ cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup water
1 ¼ teaspoons vanilla extract
½ cup sauerkraut
drained
Cream cheese frostening
8 ounces cream cheese
softened
¼ cup butter
softened
1 package powdered sugar
*
1 teaspoon vanilla extract

Directions

Beat shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.

Add eggs, one at a time, beating until blended after each addition.

Combine flour and next 4 ingredients; add to shortening mixture alternately with water, beginning and ending with flour mixture.

Beat at low speed until blended after each addition.

Stir in vanilla extract and fold in sauerkraut.

Pour batter into a greased and floured 13x9x2-inch pan.

Bake at 350℉ (180℃). for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.

Cool completely in pan on wire rack.

Spread cooled cake with Cream Cheese Frosting.

Cream Cheese Frosting.

Beat cream cheese and butter at medium speed with an electric mixer until creamy.

Gradually add sugar, beating until blended after each addition.

Add vanilla, beat until blended.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 347g (12.2 oz)
Amount per Serving
Calories 93836% of calories from fat
 % Daily Value *
Total Fat 38g 58%
Saturated Fat 22g 111%
Trans Fat 0g
Cholesterol 253mg 84%
Sodium 714mg 30%
Total Carbohydrate 46g 46%
Dietary Fiber 6g 24%
Sugars g
Protein 38g
Vitamin A 26% Vitamin C 4%
Calcium 12% Iron 36%
* based on a 2,000 calorie diet How is this calculated?

 

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