German Chocolate Sauerkraut Cake
Wanting to have another piece of this delicious cake meant I would have to learn how to make it myself as we wouldn't be going back to Glendale until next year.
We think I've made a great substitute!!!! I hope you enjoy it every bit as much as we did.
1/2 + 21/2 cup + 2 tablespoons butter (real and unsalted)
1 1/2 csugar
1 tspvanilla, good quality
1 tspbaking powder
1 tspbaking soda
1 ccoffee, warmed
1 csauerkraut, drained and rinsed in cold water, and processed in food processor
How to Make German Chocolate Sauerkraut Cake
- Grease and flour 2 9 inch cake pans and preheat oven to 340 degrees. The original recipe I followed called for a 350 degree oven, but I will turn my oven down 10 degrees for my next cake.
- Beat butter and sugar together until creamy and light in color. Add 1 egg at a time beating after each addition. Add vanilla and warmed coffee. Add cocoa to mixture and beat for 1 minute to blend.
- Slowly add flour, baking soda, and baking powder that have been sifted together. Beat for 3 minutes to make sure mixture is well incorporated into the wet.
- Add sauerkraut to mix, beating to ensure incorporation into batter.
Poor into cake pans and bake for 25 to 30 minutes or until tooth pick inserted in center of cake comes out clean.
- Cool on cake racks 10 minutes then turn out of pans onto rack cooling thoroughly. Frost cake with my Sour Cream Chocolate Frosting recipe.