The sauerkraut cannot be tasted; you think you're eating coconut!

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Ingredients

12
Original recipe yields 12 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 two 8-inch pans, round or square.

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  • Thoroughly cream together butter and sugar. Beat in eggs and vanilla.

  • Sift together cocoa, flour, baking powder, soda, and salt, and add alternately with water to egg mixture. Stir in the sauerkraut. Pour batter into prepared pans.

  • Bake at 350 degrees F (175 degrees C) for 30 minutes or until a wooden pick comes out clean. Frost with your favorite chocolate or white frosting.

Nutrition Facts

290.5 calories; 4.9 g protein; 42.6 g carbohydrates; 73.6 mg cholesterol; 311.3 mg sodium. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/14/2009
I substituted 6 T. flaxseed meal for about a third of the butter. I also added between 1/2 and 3/4 c. semi-sweet chocolate chips along with the sauerkraut. I baked this in a Bundt pan for 45 minutes. It was very nice but next time I will increase the cocoa a bit and be sure I add the chocolate chips again. This recipe is a real keeper. Even the pickiest eaters in my house had no idea at all that there was sauerkraut in it; they loved it! Read More
(33)
16 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/14/2009
I substituted 6 T. flaxseed meal for about a third of the butter. I also added between 1/2 and 3/4 c. semi-sweet chocolate chips along with the sauerkraut. I baked this in a Bundt pan for 45 minutes. It was very nice but next time I will increase the cocoa a bit and be sure I add the chocolate chips again. This recipe is a real keeper. Even the pickiest eaters in my house had no idea at all that there was sauerkraut in it; they loved it! Read More
(33)
Rating: 4 stars
02/24/2007
It was pretty good the saurkraut needs 2 either be chopped really super fin eor food processed. My brother really didn't enjoy the stringy pieces of pickeled cabbage. Read More
(28)
Rating: 5 stars
04/03/2016
This was really good I was very pleased. I chopped the sauerkraut super fine so there were only a few incidents with stringy pieces. I frosted this cake with the Chocolate Frosting I recipe and took a few pieces down to the boys at the neighborhood bar and they enjoyed it. UPDATE: Still delicious made it again. Read More
(28)
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Rating: 5 stars
09/11/2005
I have made this cake for yrs no one will believe that it is made with sauerkraut so gooooood Read More
(19)
Rating: 5 stars
05/07/2008
Love this cake! If you think the sauerkraut taste is a little strong just rinse it off before chopping it. It adds a nice texture to this cake. The only change I made was substituting applesauce for the butter which turned out great. This is a very moist cake recipe. I frosted it with the Chocolate Coconut Cream Cheese Frosting on this site - a big hit! Read More
(19)
Rating: 5 stars
03/07/2011
I loved this cake! It was moist and yummy. I substituted the water for coffee to bring out the chocolate. I also washed drained and cut the sauerkraut very small. Would definitely make it again! Read More
(15)
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Rating: 4 stars
03/04/2009
I found this recipe delicious! My husband Al had requested a German Chocolate cake recipe for his birthday. I made the cake plus another batch of muffins. The only change I would make at this time is to cut down the sugar slightly. I cut down the baking time by about 5-10 minutes because I was using the convection feature on my oven. Also used silicone pans. No problems there. Made a filling with whipping cream pudding and nuts for the cake and used a chocolate frosting from another recipe. Comments when I passed out the muffins were: delicious! Rate 4.5 Read More
(14)
Rating: 4 stars
07/07/2010
This cake just sounded too weird. So I couldn't help but try it. It was absolutely delicious. I followed the recipe exactly and made a Swiss Merengue Buttercream Chocolate Frosting and covered the lot with rolled out Marzipan (I made it for my son's first birthday). Yummy. I pulsed the Sauerkraut in my food processor to make sure it's finely chopped as I had read the reviews about it being a little stringy for some. I then squeezed out any excess brine. Next time i might use a touch more Sauerkraut. And there will definitely be a next time. It is not THE BEST chocolate cake recipe I have ever had but it is very good and I just love the gimmick of having Sauerkraut in a cake. Read More
(13)
Rating: 5 stars
05/26/2010
WOW this really does taste like German Chocolate Cake!! Deffinatly must puree the sauerkraut but its amazing how it adds to the flavor of the cake but not in a saurekraut way! Will be keeping this one around the house all the time!:) Read More
(11)