1950 Chocolate Sauerkraut Cake Think Coconut Recipes

CHOCOLATE SAUERKRAUT CAKE II

Steps:

• 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.

SAUERKRAUT CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. In a bowl, cream the butter and sugar. Add 1 egg at a time, beating well after each. Add vanilla. Combine flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with water. Stir in sauerkraut. Pour into 2 greased and floured 8-in. round baking pans. , Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For frosting, beat butter, chocolate and vanilla in a bowl; add sugar and beat well. Add milk; beat until smooth and fluffy. Spread between layers and over top and sides of cake.

GERMAN CHOCOLATE SAUERKRAUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans, round or square.
• Thoroughly cream together butter and sugar. Beat in eggs and vanilla.
• Sift together cocoa, flour, baking powder, soda, and salt, and add alternately with water to egg mixture. Stir in the sauerkraut. Pour batter into prepared pans.
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until a wooden pick comes out clean. Frost with your favorite chocolate or white frosting.

GERMAN CHOCOLATE-SAUERKRAUT CAKE

Steps:

• Heat oven to 350°F
• Melt 4 oz. chocolate as directed on package; set aside. Combine flour and baking soda. Beat granulated sugar and 1/2 cup butter in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Blend in melted chocolate and 1 tsp. vanilla.
• Add dry ingredients alternately with buttermilk, mixing well after each addition. Stir in sauerkraut and 1 cup coconut.
• Pour into greased and floured 12-cup fluted tube pan.
• Bake 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
• Meanwhile, spread nuts and remaining coconut onto bottom of shallow pan. Bake, stirring frequently, 7 to 10 min. or until golden brown, Cool.
• Microwave water with remaining chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add powdered sugar and remaining vanilla; mix well. Drizzle over cake; sprinkle with toasted nuts and coconut. Let stand until glaze is firm.

CHOCOLATE SAUERKRAUT CAKE

Steps:

• Sift together the flour, cocoa, baking powder, baking soda and salt; set aside.
• Cream together the butter and sugar in a bowl until light and fluffy, using an electric mixer set at medium speed.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Add dry ingredients alternately with water to creamed mixture, beating well after each addition.
• Stir in sauerkraut.
• Spread batter in greased 13x9x2-inch baking pan.
• Bake in a preheated 350°F oven for 35 minutes or until cake tests done.
• Cool in pan on rack.
• Frost with Creamy Chocolate Frosting.
• Cut into squares.
• CREAMY CHOCOLATE FROSTING: Melt chocolate in a custard cup in hot water.
• Cool slightly.
• Combine chocolate, cream cheese, milk, confectioners' sugar, salt, and vanilla in a bowl.
• Beat with an electric mixer at high speed until smooth and creamy.

SAUERKRAUT CAKE

Steps:

• Cake:.
• Cream margarine and sugar well.
• Add eggs, one at a time, beating well.
• Sift dry ingredients.
• Add to the first mixture alternating with the cup of water.
• Add vanilla.
• When well mixed, add sauerkraut.
• Bake at 350 degrees fahrenheit in desired pan.
• Frosting:.
• Mix ingredients well.
• Spread over cooled cake.

1950S CHOCOLATE MAYONNAISE CAKE RECIPE - (4.5/5)

Steps:

• Preheat oven to 350 degrees F. Mix first 5 ingredients. In a separate large container, add the baking soda into hot water. Water will rise and fizz so be sure container is large. Slowly fold the soda water into the cake mixture and mix well. Add flour a little at a time while stirring, mix well but do not beat. Pour into a greased and floured 11x15 or 9x13 cake pan and bake about 30-35 minutes. Let cool and enjoy.