Sauerkraut And Beer Fudge Cake Recipes
BEER AND SAUERKRAUT FUDGE CUPCAKES, BEER FROSTING
Provided by Food Network
Time 55m
Yield 18 cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Line standard cupcake pans with 18 cupcake liners.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and smooth. Add the eggs, 1 at a time, beating until each is smooth, scraping down the sides of the bowl if needed. Add the vanilla. Sift the cocoa, flour, baking powder, soda, and salt in a large bowl. In the creamed bowl, alternate the leftover ingredients beginning and ending with dry ingredients. Stir in the sauerkraut. Fill the cupcake liners 2/3 full. Bake until the cupcake springs back when touched, about 35 minutes. Transfer the pans to wire racks to cool completely before removing the cupcakes.
- To assemble: Frost the cooled cupcakes with Beer Frosting.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the softened butter with half the confectioners' sugar. Add the cocoa, salt, and roughly 1/3 of the beer. Beat until smooth. Alternate adding the remaining sugar with the remaining beer and beat until fluffy.
SAUERKRAUT AND BEER FUDGE CAKE
Make and share this Sauerkraut and Beer Fudge Cake recipe from Food.com.
Provided by Donna M.
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter and sugar together, beating until fluffy.
- Beat in eggs, one at a time, then vanilla.
- Combine dry ingredients and and add to egg mixture alternately with beer, beginning and ending with dry ingredients.
- Stir in sauerkraut.
- Pour batter in two 8-inch round pans or one tube pan, greased and floured.
- Bake at 350°F for about 40 minutes, or until cake tests done.
- Cool 10 minutes and turn out of pan(s).
- Cool completely and frost with your favorite fudge icing.
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