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Sauerkraut Chocolate Cake

 

13

Yield

1

cake

Prep

30

min

Cook

35

min

Ready

65

min

Trans-fat Free, High Fiber
 

Ingredients

Cake
½ cup margarine
soften
1 ½ cups sugar
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 cup water
½ cup cocoa powder
8 ounces sauerkraut
* use an 8-ounce can of , sauerkraut. do not use sauerkraut which has caraway, seeds. lightly drain and chop by hand don't use
Frosting
6 ounces chocolate chips
4 tablespoons margarine
½ cup sour cream
1 teaspoon vanilla extract
¼ teaspoon salt
2 ¾ cups powdered sugar

Directions

  1. Combine margarine and sugar in large bowl. Beat in eggs one at a time.

Add the vanilla and blend.

  1. In another bowl, sift dry ingredients together. Add to the egg mixture slowly, alternating with the water.

Stir in the sauerkraut.

Mix until smooth.

  1. Grease a 13 x 9 x 2-inch pan. Pour the cake batter into pan and bake in preheated 350-degree F oven for 30 to 35 minutes, or until knife inserted in center comes out clean.

If you prefer, leave the cake in the pan for easier frosting and transporting.

FROSTING:

  1. Melt chocolate chips and margarine in top of double boiler.

Remove from heat and add sour cream, vanilla and salt.

Gradually beat in powdered sugar until the frosting is of spreading consistency.

You may not need all the powdered sugar.

  1. Frost cake while still slightly warm or wait until cooled.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 492g (17.4 oz)
Amount per Serving
Calories 144934% of calories from fat
 % Daily Value *
Total Fat 56g 85%
Saturated Fat 17g 85%
Trans Fat 0g
Cholesterol 171mg 57%
Sodium 1351mg 56%
Total Carbohydrate 78g 78%
Dietary Fiber 9g 35%
Sugars g
Protein 33g
Vitamin A 38% Vitamin C 15%
Calcium 14% Iron 39%
* based on a 2,000 calorie diet How is this calculated?

 

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