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Sauerkraut Chocolate Cake


2/3    cup (150 mL) sauerkraut
2/3    cup (150 mL) butter, softened
1 1/2    cups (375 mL) granulated sugar
3     eggs
1     teaspoon (5 mL) vanilla
2 1/4    cups (550 mL) all-purpose flour
1/2    cup (125 mL) sifted cocoa powder
1     teaspoon (5 mL) baking powder
1     teaspoon (5 mL) baking soda
1/2    teaspoon (2 mL) salt
1     cup (250 mL) water

Quick Chocolate Icing:
1/2    cup (125 mL) butter, softened
4     cups (1 L) sifted icing sugar
1     egg white
1     teaspoon (5 mL) vanilla
3     squares unsweetened chocolate, melted
Pinch of salt


Cake: Grease and flour a 13 x 9-inch (33 x 23 cm) pan. Rinse sauerkraut, drain well, and using your hands, squeeze out as much moisture as possible. Chop fine.

In large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla.

Sift together flour, cocoa powder, baking powder, baking soda and salt. Add to creamed mixture alternately with water, beginning and ending with dry ingredients. Fold in sauerkraut. Pour into prepared pan and bake at 350°F (180°C) for 30 to 45 minutes or until centre of cake springs back when lightly pressed with a finger. Cool in pan and cover with a chocolate icing. Makes 12 to 15 servings.

Icing: Combine all ingredients, mixing well. If mixture is too thick, add a little hot water to bring it to spreading consistency.

Sauerkraut Chocolate Cake

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