1950 CHOCOLATE SAUERKRAUT CAKE (think coconut)

Nancy J. Patrykus


My mother-in-law had put this recipe in her 1950 Indiana Church Cookbook.I
I have had the recipe since then, and have baked it many times.
It is always liked by my family and friends.
In 2007, The Spokane Review Newspaper was asking for unusual recipes to publish. I entered this recipe, and they published it Dec 23, 2007. Guests think the ingredient is coconut! Believe me you can not taste the sauerkraut.
They are surprised and amazed when I give them the recipe and the ingredient is sauerkraut!
It is a delicious cake. I do hope you will bake one.
Thank you, Mom Curl.


★★★★★ 3 votes

Family & guests
15 Min
35 Min


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  • 1/2 c
  • 1-1/2 c
  • 3
  • 1 tsp
  • 2 c
  • 1 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1/4 tsp
  • 1/2 c
  • 1 can(s)
    8 oz, canned sauerkraut, drained & rinsed with water. drain again, and chop
  • 1 c

How to Make 1950 CHOCOLATE SAUERKRAUT CAKE (think coconut)


  1. In a large bowl beat the sugar and eggs
    one at a time, beating together till light.
    Beat in the softened butter, and vanilla.
  2. In a second bowl add the flour, baking powder, baking soda,
    salt, and cocoa. Mix well.
    Add this to the above creamed mixture.
    Stir in cut up sauerkraut. Add the water and mix all together.
    Put in a 9x13 cake pan.
    Bake at 350 for 30-35 minutes.
    Let cool an a rack.
    I normally just sprinkle cooled cake with powdered sugar.

    But if you want to frost..here is a wonderful recipe I just found on JAP.
    By Norene Dowell...
    " No Guilt Creme Cheese Frosting"
    Cut and serve when ready.

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About 1950 CHOCOLATE SAUERKRAUT CAKE (think coconut)

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