Sauerkraut Kuchen (Sauerkraut Cake)

Ingredients

  • cup butter
  • 1 ½ cups sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • ½ cup cocoa
  • 1 teaspoon baking power
  • ½ teaspoon salt
  • 1 teaspoon soda
  • 2 ¼ cups sifted flour
  • 1 cup water
  • cup drained, thoroughly rinsed and chopped sauerkraut
  • Nutritional Information
    • Nutritional analysis per serving (10 servings)

      361 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 54 grams carbohydrates; 2 grams dietary fiber; 30 grams sugars; 5 grams protein; 88 milligrams cholesterol; 330 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

8 to 12 servings

Preparation

  1. Preheat oven to 325 degrees.
  2. Grease and flour three eight-inch cake pans.
  3. Cream butter and sugar until smooth.
  4. Add vanilla and eggs, one at a time. Sift dry ingredients together and add alternately with water to the butter and egg mixture. Mix well.
  5. Fold in drained sauerkraut.
  6. Turn into cake pans. Bake at 325 degrees for approximately 30 minutes or until cake springs back at the touch. Remove from pans immediately, cool on a rack then frost layers with fudge frosting (see recipe).

45 minutes, plus cooling time

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