No one will ever believe that the secret ingredient is finely chopped sauerkraut!

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Recipe Summary

Servings:
14
Yield:
1 - 13x9 inch cake
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch cake pan.

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  • 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.

Nutrition Facts

525 calories; protein 5.6g 11% DV; carbohydrates 81.6g 26% DV; fat 23g 35% DV; cholesterol 69.6mg 23% DV; sodium 369.1mg 15% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/25/2004
The frosting was delicious. The cake is dark and moist. I used leftover sauerkraut I had from dinner (knockwurst and potatoes). My son thought it was chocolate cake with coconut in it. He's asked me to make it again. Read More
(18)
6 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/25/2004
The frosting was delicious. The cake is dark and moist. I used leftover sauerkraut I had from dinner (knockwurst and potatoes). My son thought it was chocolate cake with coconut in it. He's asked me to make it again. Read More
(18)
Rating: 4 stars
07/10/2012
I'm glad I made this while my husband was out or he would have never tried it! You really can't taste the sauerkraut outside of the texture and it has the texture of coconut! Next time I might add more cocoa or a little oil to the batter to make it richer but it was still really good. Perfect for using up that leftover kraut from dinner! Read More
(5)
Rating: 4 stars
10/11/2012
This is a very moist chocolate cake. I made this when no one was around to see me put the sauerkraut in the batter. I took this to work and we played 'guess the ingredient'. Ten different people tried the cake and not one of them guessed correctly. The frosting on this cake is very good but very rich. I would make this cake again if I have leftover sauerkraut. Thanks JJOHN32 for sharing. Read More
(4)
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Rating: 5 stars
12/14/2014
Served a third of the cake to husband and friend and took the rest to a party cut into squares. Everyone loved it. So moist. I didn't have unsweetened cocoa powder so I swapped the chocolates. I used some high-quality hot chocolate powder in place of unsweetened cocoa and used unsweetened baking chocolate blocks in place of chips. Didn't seem to suffer from the change. I'd like to make it as written soon. Read More
(1)
Rating: 4 stars
10/03/2015
I followed the recipe exactly and everyone loved it. It's rich and moist. No one could tell it was made with sauerkraut. They only reason I don't give it 5 stars is because of the frosting it was runny. Read More
(1)
Rating: 4 stars
12/19/2012
I used leftover saurkraut and took it to work for our Guess the Ingredient potluck lunch. Although I did not taste it because I cannot eat chocolate; I came home with an empty pan.... so that definitely says alot. Out of 12 people tasting this no one guessed the secret ingredient and all we amazed when I told them. This was recommended by several from the Buzz and thanks goes to them and to the recipe submitter JJOHN32 for a fun recipe to try. Read More
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