Sauerkraut Cake Recipes

SAUERKRAUT SURPRISE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch cake pan.
• In a large mixing bowl, cream 1/2 cup butter or margarine and sugar until light. Beat in eggs, one at a time; add 1 teaspoon vanilla.
• Sift together flour, baking powder, baking soda, 1/4 teaspoon salt and cocoa powder. Add to creamed mixture alternately with water, beating after each addition. Stir in sauerkraut. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cake cool in pan. Frost with Sour Cream Chocolate Frosting. Cut into squares to serve.
• To Make Sour Cream Chocolate Frosting: Melt the semi-sweet chocolate pieces and 4 T butter or margarine over low heat. Remove from heat. Blend in the sour cream, 1 teaspoon vanilla, and 1/4 teaspoon salt. Gradually add sifted confectioners' sugar to make spreading consistency. Beat well. Spread over cooled cake.

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.

FRIED SAUERKRAUT CAKES WITH KIELBASA

Steps:

• Preheat oven to 250°F.
• Pat sauerkraut dry between paper towels to remove as much moisture as possible, then transfer to a bowl and stir in eggs, flour, scallion greens, salt, and pepper until combined.
• Heat 1/4 inch oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Fill a 1/4-cup measure three-fourths full with sauerkraut mixture, then turn out into oil, using a fork to release, and flatten to 3 1/2 inches in diameter with fork. Form 2 more cakes in skillet, then fry, turning over once, until golden, about 4 minutes total. Transfer cakes with a slotted spatula to paper towels to drain. Keep cakes warm on a rack set in a shallow baking pan in oven. Fry more cakes in same manner with remaining mixture.
• Brown kielbasa in 2 batches in oil remaining in skillet over moderate heat, turning, 2 minutes per batch, then transfer to paper towels to drain. Serve cakes topped with kielbasa.

GERMAN CHOCOLATE SAUERKRAUT CAKE

Steps:

• In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; add to the creamed mixture alternately with water. Fold in sauerkraut, coconut and pecans. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-24 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks; cool completely. , In a bowl, combine melted chocolate and mayonnaise. Set aside 1-1/4 cups for frosting. To the remaining chocolate mixture, add half of the coconut and pecans; spread between cake layers. Spread reserved chocolate mixture over top and sides of cake. Combine remaining coconut and pecans; press onto sides of cake. Store in the refrigerator. Slice with a serrated knife.

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:

• 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.

SAUERKRAUT KUCHEN (SAUERKRAUT CAKE)

Steps:

• Preheat oven to 325 degrees.
• Grease and flour three eight-inch cake pans.
• Cream butter and sugar until smooth.
• 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.
• Fold in drained sauerkraut.
• 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).

CHOCOLATE SAUERKRAUT CAKE

Steps:

• Heat oven to 350ºF.
• Prepare cake batter as directed on package. Add sauerkraut; mix well. Pour into 13x9-inch pan sprayed with cooking spray.
• Bake 34 to 38 min. or until toothpick inserted in center comes out clean; cool completely.
• Melt chocolate morsels and butter in large saucepan on medium-low heat; remove from heat. Add sour cream, vanilla and salt; mix well. Gradually add powdered sugar, mixing well after each addition. Spread onto cake.

CHERRY COLA-CHOCOLATE-MAYONNAISE-SAUERKRAUT CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour 10-inch tube pan.
• In medium bowl, sift flour, cocoa, baking soda and baking powder.
• In large bowl with mixer on high speed, beat eggs, sugar and vanilla for 3 minutes. Reduce speed to low, and beat in mayonnaise.
• Add flour and cola alternately. Mix in drained sauerkraut.
• Pour into pan, and bake for 50 to 55 minutes. Cool.

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.