SAUERKRAUT CHOCOLATE CAKE
For an adventurous cake, try this recipe. People might need a little coaxing to try it but once they do, they will love it.-The Fremont Company
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts : Calories 505 calories, Fat 26g fat (16g saturated fat), Cholesterol 91mg cholesterol, Sodium 412mg sodium, Carbohydrate 65g carbohydrate (49g sugars, Fiber 2g fiber), Protein 5g protein.
GERMAN CHOCOLATE-SAUERKRAUT CAKE
Try something new with this luxuriously delicious German Chocolate-Sauerkraut Cake! Sauerkraut and coconut are the secret ingredients that give this recipe for German Chocolate-Sauerkraut Cake its rich texture.
Provided by My Food and Family
Categories Cakes
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.
Nutrition Facts : Calories 220, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
GERMAN CHOCOLATE SAUERKRAUT CAKE
"People who compliment me on this chocolaty treat are surprised to learn it's a sauerkraut cake," reports Patricia Kile of Elizabethtown, Pennsylvania.
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts : Calories 570 calories, Fat 37g fat (15g saturated fat), Cholesterol 76mg cholesterol, Sodium 424mg sodium, Carbohydrate 59g carbohydrate (38g sugars, Fiber 4g fiber), Protein 6g protein.
GERMAN CHOCOLATE CAKE
This chocolatey classic is all about the coconut filling. We like ours with a cooked custard so it is extra rich and creamy. Made with cocoa powder and semisweet chocolate, the cake has a light texture and a light chocolate flavor. Semisweet chocolate also flavors the simply delicious ganache frosting.
Provided by Food Network Kitchen
Categories dessert
Time 10h55m
Yield 12 servings
Number Of Ingredients 20
Steps:
- For the cake: Preheat the oven to 350 degrees F. Lightly coat two 9-inch round cake pans with oil and dust with flour. Whisk together the flour, cocoa, baking soda and salt in a small bowl; set aside.
- Microwave the chocolate in a small microwave-safe bowl on high power for 45 seconds; remove and stir. Microwave again at high power in 30-second increments, stirring in between, until the chocolate has melted completely; set aside.
- Beat the granulated sugar, oil and eggs in a large bowl with an electric mixer on medium speed until smooth. Beat in the melted chocolate. Alternate beating in the flour mixture and the milk, adding the flour in three additions and the milk in two, starting and ending with the flour, until just incorporated. Add half the milk, and mix until just incorporated. Repeat with the remaining flour mixture and milk, making sure not to overmix. Divide the batter evenly between the prepared pans.
- Bake until a toothpick inserted in the center comes out with moist crumbs, 30 to 35 minutes. Let cool in the pans for 10 minutes, run a thin spatula around the edges and then turn the cakes out onto a cooling rack to cool completely. (They will have a sugary "crust" on the top. This is from the melted chocolate and is not a problem. It will soften once the cake is assembled or if the layers are baked the day before.)
- For the filling: While the cakes cool, spread the pecans on a baking sheet and bake, tossing once, until toasted, 8 to 10 minutes. Finely chop. Whisk together the milk and egg yolks in a medium saucepan until smooth. Add the brown sugar, butter, corn syrup, vanilla and salt, and cook over medium heat, stirring constantly, until the mixture has thickened and coats the back of a spoon, 5 to 6 minutes. (It will be similar to the thickness of eggnog.) Pour the mixture into a large bowl. (Don't worry if it seems thin. The coconut and nuts will bind it.) Stir in the coconut and pecans; set aside to cool.
- For the frosting: Put the chocolate in a medium bowl. Heat 1 cup of the cream in a small saucepan over medium heat until steaming but not boiling, and pour over the chocolate. Let stand a few minutes, and then whisk until smooth; let stand at room temperature (or put in the refrigerator if your kitchen is hot) until thick but not set, 20 minutes to 1 hour. Add the remaining 2 tablespoons cream to the chocolate mixture, and beat with an electric mixer on medium speed until lightened in color and fluffy, about 1 minute (do not overbeat, or it will become hard and grainy). The frosting should hold medium peaks and will continue to firm up a bit as it stands. Spoon about 1 cup frosting into a pastry bag fitted with a star tip.
- To assemble: Put one cake layer right-side up on a serving plate, and top with half the filling. Top with the second cake layer and the remaining filling, spreading it to about 1/2 inch from the edge. Frost the sides, and decorate around the top edge of the cake with the frosting in the pastry bag.
- Loosely cover the cake with plastic wrap and leave at room temperature overnight. Unwrap and serve.
CHOCOLATE SAUERKRAUT CAKE II
A delicious chocolate cake with an ingredient best kept secret.
Provided by Jane Hammer
Categories World Cuisine Recipes European German
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.
Nutrition Facts : Calories 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, Sodium 200 mg, Sugar 16.5 g
SAUERKRAUT CAKE
Make and share this Sauerkraut Cake recipe from Food.com.
Provided by derf_diggler
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 16
Steps:
- Cake:.
- Cream margarine and sugar well.
- Add eggs, one at a time, beating well.
- Sift dry ingredients.
- Add to the first mixture alternating with the cup of water.
- Add vanilla.
- When well mixed, add sauerkraut.
- Bake at 350 degrees fahrenheit in desired pan.
- Frosting:.
- Mix ingredients well.
- Spread over cooled cake.
Nutrition Facts : Calories 6276.4, Fat 298.2, SaturatedFat 84.6, Cholesterol 821.6, Sodium 6635.1, Carbohydrate 863.8, Fiber 31.4, Sugar 600.7, Protein 76.7
GERMAN CHOCOLATE SAUERKRAUT CAKE
People who compliment me on this chocolaty treat are surprised to learn its a sauerkraut cake, reports P.K. of Greentown, Pennsylvania.
Provided by Tonkcats
Categories Dessert
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
Nutrition Facts : Calories 568.3, Fat 34.1, SaturatedFat 17.7, Cholesterol 77, Sodium 401.6, Carbohydrate 67.7, Fiber 6.6, Sugar 43.2, Protein 7.6
GERMAN CHOCOLATE SAUERKRAUT CAKE
The sauerkraut cannot be tasted; you think you're eating coconut!
Provided by Janice
Categories Desserts Cakes Chocolate Cake Recipes German Chocolate Cake
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans, round or square.
- 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 : Calories 290.5 calories, Carbohydrate 42.6 g, Cholesterol 73.6 mg, Fat 12.2 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 7.2 g, Sodium 311.3 mg, Sugar 22.6 g
SAUERKRAUT CHOCOLATE CAKE
Since it is "KRAUT" month I just had to add this recipe. Oh, by the way, this still can be "comfort" food even with sauerkraut in it.
Provided by Charlotte J
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cream sugar and butter.
- Beat in eggs, vanilla, salt and cocoa.
- Add dry ingredients and water alternately.
- Blend in kraut and mix well.
- Pour into a greased and floured bundt cake pan.
- Bake at 375F for 45-50 minutes.
- Top with a powdered sugar glaze.
Nutrition Facts : Calories 307.9, Fat 12.1, SaturatedFat 6.9, Cholesterol 80, Sodium 352.9, Carbohydrate 45.6, Fiber 1.6, Sugar 25.4, Protein 4.9
CHOCOLATE SAUERKRAUT CAKE
Make and share this Chocolate Sauerkraut Cake recipe from Food.com.
Provided by Sweet Tooth8482
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Sift all dry ingredients together.
- Cream sugar, butter and vanilla.
- Beat eggs in one at a time.
- Add dry ingredients to creamed mixture alternately with water.
- Add sauerkraut mix thoroughly.
- Pour into greased pan or pans.
- Bake 30 to 40 minutes until cake tests done.
- Frost.
CHOCOLATE SAUERKRAUT CAKE I
Your guests will never guess that sauerkraut delivers the extra flavor to this chocolate cake with a fluffy and creamy frosting.
Provided by Judy Wilson
Categories Desserts Cakes Chocolate Cake Recipes
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.
Nutrition Facts : Calories 311.4 calories, Carbohydrate 45.3 g, Cholesterol 46.5 mg, Fat 13.4 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 3.6 g, Sodium 252.4 mg, Sugar 25.4 g
CHOCOLATE SAUERKRAUT CAKE
I adopted this recipe from the Recipezaar account. Be sure to rinse and drain the sauerkraut several times when you make this recipe.
Provided by flower7
Categories Dessert
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.
BAKER'S GERMAN'S SWEET CHOCOLATE CAKE
Make original BAKER'S GERMAN'S Sweet Chocolate Cake for your next special occasion. Everyone adores BAKER'S GERMAN'S Sweet Chocolate Cake!
Provided by My Food and Family
Categories Home
Time 2h25m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Cover bottoms of 3 (9-inch) round pans with parchment; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
- Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Combine flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
- Add egg whites; stir gently until well blended. Pour into prepared pans.
- Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min. Remove from pans to wire racks; cool completely.
- Prepare Coconut-Pecan Filling and Frosting http://www.kraftrecipes.com/recipes/coconut-pecan-filling-frosting-51053.aspx ; spread between cake layers and onto top of cake.
Nutrition Facts : Calories 630, Fat 37 g, SaturatedFat 20 g, TransFat 0 g, Cholesterol 150 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
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