Chocolate Sauerkraut Cake with Sour Cream Frosting


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This recipe has been in my recipe file box for so long, it is nearly unreadable — spotted with cake batter and fingerprints and grease spots. I could simply write up another card, but this one has “personality” and most importantly, it is in my Mom’s handwriting. In some small way, it brings her back to me when I see it. And so, I filed this away on a thumb drive for future reference, but when it comes time to bake this cake, I pull out that beloved, spotted, banged-up recipe card, think of my Mom, and all is well in the world.

You will not taste sauerkraut in this recipe, but its addition adds a wonderful moisture to this cake. In the Coal Region and in Pa Dutch kitchens, it is not unusual to have a can or jar or sauerkraut in the pantry making this an easy to put together cake. Make sure to chop the sauerkraut finely or you will wind up with shreds throughout the cake (like shredded coconut).

This cake is also delicious frosted with a basic vanilla cream cheese frosting. You can make this cake as a layer cake or bake in a 13″ x 9″ pan.

Chocolate Sauerkraut Cake with Sour Cream Frosting

Recipe by A Coalcracker in the KitchenCourse: DessertCuisine: Coal Region, Pa. DutchDifficulty: Intermediate
Servings

4

servings

Ingredients

  • 3/4 cup sauerkraut drained, rinsed, drained again and chopped fine

  • 1 1/2 cups sugar

  • 1/2 cup butter

  • 3 eggs

  • 1 teaspoon pure vanilla

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup water

  • 1/2 cup unsweetened cocoa powder

  • Sour Cream Frosting
  • 12 ounces semi-sweet chocolate chips

  • 8 Tablespoons butter

  • 1 cup sour cream

  • 2 teaspoons vanilla

  • 1/2 teaspoon salt

  • 5 cups confectioners sugar

Directions

  • Preheat oven to 350 degrees, grease and flour two 9 inch round cake pans.
  • Sift all dry ingredients together.
  • Cream together sugar, butter and vanilla. Beat in eggs one at a time.
  • Add dry ingredients to creamed mixture alternately with water.
  • Add sauerkraut and mix thoroughly.
  • Pour into prepared pans.
  • Bake 30 to 40 minutes or until toothpick inserted in center comes out clean.
  • Cool 10 minutes in pans, then turn out onto cooling rack. Cool completely.
  • Frost with sour cream frosting or frosting of your choice.
  • Sour Cream Frosting
  • Melt the chips with butter in a saucepan on low heat until smooth. Remove from heat and pour into bowl or stand mixer or mixing bowl.
  • Blend in the sour cream, vanilla and salt.
  • Gradually beat in the confectioners sugar until it is your desired consistency. Whip until smooth.
  • Spread between layers, frost top and sides. Store cake in the refrigerator.

Notes

  • This cake is also delicious frosted with a basic vanilla cream cheese frosting.
  • You can make this cake as a layer cake or bake in a 13″ x 9″ pan.
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