Your visitors won’t suspect that the sauerkraut adds flavor to the fluffy, creamy icing on this chocolate cake.
| Servings: | 12 |
| Yield: | 8 inch round layer cake |
Ingredients
- ⅔ cup shortening
- 1 ½ cups white sugar
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsweetened cocoa powder
- 3 eggs
- 1 ¼ teaspoons vanilla extract
- 1 cup water
- ½ cup drained and chopped sauerkraut
Instructions
- Cream shortening and sugar. Add eggs one at a time, beating well after each addition. Stir in vanilla.
- In another bowl, whisk together flour, baking soda, baking powder, salt and cocoa. Add flour mixture to creamed ingredients alternately with the water, ending with dry ingredients. Mix well until smooth. Blend in sauerkraut.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Top with Fluffy Creamy Frosting.
Nutrition Facts
| Calories | 311 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 252 mg |
| Sugars | 25 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I doubled it and made three layers! Very Good!
Be sure to put this in TWO 8 inch round layer cake pans. The recipe doesn’t specify and it WILL NOT fit in one cake pan – I have a mess in my oven to prove it.