Sauerkraut Kuchen (Sauerkraut Cake)
Published October 20, 1981
- Total Time
- 45 minutes, plus cooling time
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Ingredients
⅔ cup butter
1 ½ cups sugar
1 teaspoon vanilla
3 eggs
½ cup cocoa
1 teaspoon baking power
½ teaspoon salt
1 teaspoon soda
2 ¼ cups sifted flour
1 cup water
⅔ cup drained, thoroughly rinsed and chopped sauerkraut
Nutritional analysis per serving (8 to 12 servings)
55 grams carbs; 81 milligrams cholesterol; 358 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 14 grams fat; 1 gram trans fat; 3 grams fiber; 202 milligrams sodium; 6 grams protein; 30 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 325 degrees.
- Step 2
Grease and flour three eight-inch cake pans.
- Step 3
Cream butter and sugar until smooth.
- Step 4
Add vanilla and eggs, one at a time. Sift dry ingredients together and add alternately with water to the butter and egg mixture. Mix well.
- Step 5
Fold in drained sauerkraut.
- Step 6
Turn into cake pans. Bake at 325 degrees for approximately 30 minutes or until cake springs back at the touch. Remove from pans immediately, cool on a rack then frost layers with fudge frosting (see recipe).
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