Kitchen Chater's Chocolate Kraut Cake

Pat Duran


This recipe is from my Aunt Clara, this cake was alway made with my Uncle John's homemade sauerkraut(which is so good, when I was a kid my cousin and I would sneak into the shed and lift the lid to the barrel and take up the stone and plate and eat the sauerkraut..My Uncle got wise and put a padlock on the door- didn't matter we went in the back window) anyway this sauerkraut(what was the this makes a great cake. I can still taste that sauerkraut.....

pinch tips: How to Measure Ingredients



makes 1- 9x13-inch cake


15 Min


45 Min




2/3 c
1 1/2 c
granulated sugar
3 large
1 tsp
vanilla extract
2 1/4 c
all purpose flour
1 tsp
baking powder
1/2 c
unsweetened baking cocoa powder
1 tsp
baking soda
1/4 tsp
2/3 c
finely chopped , rinsed and drained sauerkraut
1 c

Directions Step-By-Step

Spray a 9x13- inch cake pan. Preheat oven to 350^.
Cream together the margarine, sugar, eggs and vanilla.
Sift together the dry ingredients. and add to creamed mixture alternately with the water.
Stir in the sauerkraut.Sometimes I add 1/2 cup chopped walnuts. Mix slowly. Pour into sprayed pan, spreading evenly.
Bake at 350^ for 45 minutes. If you want to bake it for two layer cake bake for 30 minutes.
Fudge Icing:
In a small saucepan combine
1 c. water
1 T. chocolate cocoa for baking
1 teas. vanilla extract
2 T. butter or margarine
1 T. Karo corn syrup
Mix this over medium heat and bring to a boil and boil for 3 minutes.
Add powdered sugar until the consistency you desire.
Pour over warm cake. Spread evenly over cake.

About this Recipe

Main Ingredient: Flour
Regional Style: German