Chocolate Sauerkraut Cake II

4.4

(22)

19 Reviews

5 Photos

A delicious chocolate cake with an ingredient best kept secret.

Submitted by Jane Hammer

Updated on July 14, 2022

5

Servings:

24

Yield:

1 - 9x13 inch cake

Jump to Nutrition Facts

Ingredients

¾ cup drained and chopped sauerkraut
1 ½ cups buttermilk
⅔ cup butter
1 ¾ cups packed light brown sugar
2 teaspoons vanilla extract
2 eggs
⅔ cup unsweetened cocoa powder
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift cocoa, flour, baking powder, baking soda and salt together and set aside. In a separate small bowl, combine buttermilk with sauerkraut and set aside.
In a large bowl, cream butter, brown sugar and vanilla until light and fluffy. Add eggs and beat in. Add flour mixture alternately with sauerkraut mixture. Beat only until blended.
Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for about 45 minutes, or until toothpick inserted into cake comes out clean. Cool cake and frost with your favorite chocolate frosting.

Nutrition Facts (per serving)

168	Calories
6g	Fat
27g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 24
Calories 168
% Daily Value *
Total Fat 6g	8%
Saturated Fat 4g	19%
Cholesterol 30mg	10%
Sodium 200mg	9%
Total Carbohydrate 27g	10%
Dietary Fiber 1g	4%
Total Sugars 17g
Protein 3g	6%
Vitamin C 1mg	1%
Calcium 58mg	4%
Iron 1mg	7%
Potassium 109mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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