Sauerkraut Chocolate Cake
Total TimePrep: 20 min. Bake: 35 min. + cooling
I am just looking at recipe and wonder what is the point of the sauerkraut?
This cake had good chocolate flavor, and was nice and moist. My issue was that the texture of the sauerkraut was very noticeable in the cake, which we did not like. I would recommend pulsing the sauerkraut in a food processor rather than chopping with a knife or food chopper. VFE
I followed the cake recipe as directed. For the frosting, I'd scaled back on the butter used; kept chocolate as is! I'd used LESS confectioner's sugar and added just enough milk to make a smooth frosting. I'd also halved the vanilla extract. Plus I baked cake in an 8" square pan and three 5x3" loaf pans instead of making a layer cake! Thank you for sharing this recipe!
This cake is very moist due to the sauerkraut. Make sure you chop it very fine
I used a ganache-like frosting instead of the one in the recipe. The cake tasted good, but had kind of a rubbery texture. This could be due to the fact that I accidentally melted the butter instead of just softening it. I will try this again.
I made this years ago for my family and fooled them all. Everyone just loved it and were floored when I told them what was in it. You CAN NOT taste or see sauerkraut in it at all. Delicious!
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This recipe was very good. I made a few changes, as I am trying to watch my weight. Instead of 1/2 cup of butter I used 1/4 and added 1/4 cup of prune puree. Instead of 1 1/2 cups of sugar, I used 3/4 cup sugar and 3/4 cup of spenda. Instead of water I used 1 cup of coffee. For the icing I added only 1/4 cup of butter 8 oz of low fat cream cheese, plus skim milk to make the icing creamy. It was absolutely fantastic! My friends and family loved it!