Yield 24 Number Of Ingredients 11 Steps:

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. 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. 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.

Yield 12 Number Of Ingredients 11 Steps:

Cream shortening and sugar. Add eggs one at a time, beating well after each addition. Stir in vanilla. In another bowl, whisk together flour, baking soda, baking powder, salt and cocoa. Add flour mixture to creamed ingredients alternately with the water, ending with dry ingredients. Mix well until smooth. Blend in sauerkraut. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Top with Fluffy Creamy Frosting.

Time 45m Yield 14 servings. Number Of Ingredients 18 Steps:

In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; add to the creamed mixture alternately with water. Fold in sauerkraut, coconut and pecans. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-24 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks; cool completely. , In a bowl, combine melted chocolate and mayonnaise. Set aside 1-1/4 cups for frosting. To the remaining chocolate mixture, add half of the coconut and pecans; spread between cake layers. Spread reserved chocolate mixture over top and sides of cake. Combine remaining coconut and pecans; press onto sides of cake. Store in the refrigerator. Slice with a serrated knife.

Time 1h5m Yield 16 serving(s) Number Of Ingredients 17 Steps:

Sift together the flour, cocoa, baking powder, baking soda and salt; set aside. Cream together the butter and sugar in a bowl until light and fluffy, using an electric mixer set at medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add dry ingredients alternately with water to creamed mixture, beating well after each addition. Stir in sauerkraut. Spread batter in greased 13x9x2-inch baking pan. Bake in a preheated 350°F oven for 35 minutes or until cake tests done. Cool in pan on rack. Frost with Creamy Chocolate Frosting. Cut into squares. CREAMY CHOCOLATE FROSTING: Melt chocolate in a custard cup in hot water. Cool slightly. Combine chocolate, cream cheese, milk, confectioners’ sugar, salt, and vanilla in a bowl. Beat with an electric mixer at high speed until smooth and creamy.

Time 55m Yield 16 servings. Number Of Ingredients 17 Steps:

Preheat oven to 350°. In a bowl, cream the butter and sugar. Add 1 egg at a time, beating well after each. Add vanilla. Combine flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with water. Stir in sauerkraut. Pour into 2 greased and floured 8-in. round baking pans. , Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For frosting, beat butter, chocolate and vanilla in a bowl; add sugar and beat well. Add milk; beat until smooth and fluffy. Spread between layers and over top and sides of cake.

Yield 12-14 serving(s) Number Of Ingredients 17 Steps:

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; add to the creamed mixture alternately with water. Fold in sauerkraut, coconut and pecans. Pour into three greased and floured 9-in. round baki ng pans. Bake at 350 degrees for 20-24 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks; cool completely. In a bowl, combine melted chocolate and mayonnaise. Set aside 1-1/4 cups for frosting. To the remaining chocolate mixture, add half of the coconut and pecans; spread between cake layers. Spread reserved chocolate mixture over top and sides of cake. Combine remaining coconut and pecans; press onto sides of cake. Store in the refrigerator. Slice with a serrated knife. Yield: 12-14 servings. *Editors Note: Light or fat-free mayonnaise may not be substituted for regular mayonnaise. Taste of Home Magazine

Time 1h30m Yield 12 to 16 servings Number Of Ingredients 11 Steps:

Preheat oven to 350 degrees. Grease and flour 10-inch tube pan. In medium bowl, sift flour, cocoa, baking soda and baking powder. In large bowl with mixer on high speed, beat eggs, sugar and vanilla for 3 minutes. Reduce speed to low, and beat in mayonnaise. Add flour and cola alternately. Mix in drained sauerkraut. Pour into pan, and bake for 50 to 55 minutes. Cool.

Time 1h43m Yield 16 servings Number Of Ingredients 8 Steps:

Heat oven to 350ºF. Prepare cake batter as directed on package. Add sauerkraut; mix well. Pour into 13x9-inch pan sprayed with cooking spray. Bake 34 to 38 min. or until toothpick inserted in center comes out clean; cool completely. Melt chocolate morsels and butter in large saucepan on medium-low heat; remove from heat. Add sour cream, vanilla and salt; mix well. Gradually add powdered sugar, mixing well after each addition. Spread onto cake.

More about “chocolate sauerkraut cake recipes”

Time 2h30m Yield 24 servings Number Of Ingredients 13 Steps:

Heat oven to 350°F Melt 4 oz. chocolate as directed on package; set aside. Combine flour and baking soda. Beat granulated sugar and 1/2 cup butter in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Blend in melted chocolate and 1 tsp. vanilla. Add dry ingredients alternately with buttermilk, mixing well after each addition. Stir in sauerkraut and 1 cup coconut. Pour into greased and floured 12-cup fluted tube pan. Bake 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely. Meanwhile, spread nuts and remaining coconut onto bottom of shallow pan. Bake, stirring frequently, 7 to 10 min. or until golden brown, Cool. Microwave water with remaining chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add powdered sugar and remaining vanilla; mix well. Drizzle over cake; sprinkle with toasted nuts and coconut. Let stand until glaze is firm.