Chocolate Sauerkraut Cake II recipe

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¾ cup drained and chopped sauerkraut
1 ½ cups buttermilk
⅔ cup butter
1 ¾ cups packed light brown sugar
2 teaspoons vanilla extract
2 eggs
⅔ cup unsweetened cocoa powder
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt

Nutrition Info

168.4 calories
carbohydrate: 27.1 g
cholesterol: 29.7 mg
fat: 6.1 g
fiber: 1.2 g
protein: 2.8 g
saturatedFat: 3.7 g
servingSize: -
sodium: 200 mg
sugar: 16.5 g
transFat: : -
unsaturatedFat: : -


  1. 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.

  2. 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.

  3. 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.

Recipe Yield

1 - 9x13 inch cake

Recipe Note

A delicious chocolate cake with an ingredient best kept secret.

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