Best 2 German Chocolate Sauerkraut Cake Recipes

Welcome to the world of culinary delights, where flavors dance and aromas tantalize the senses! Embark on a journey to discover the secrets of the German Chocolate Sauerkraut Cake, a culinary masterpiece that seamlessly blends sweet and savory notes. This unique cake, with its rich history and distinct taste, has captured the hearts and palates of food enthusiasts worldwide. Indulge in the art of baking as we unveil the secrets behind this iconic dessert, guiding you through the selection of premium ingredients, the precise steps of preparation, and the techniques that elevate this cake to new heights of delectable indulgence.

Let's cook with our recipes!

GERMAN CHOCOLATE SAUERKRAUT CAKE

German Chocolate Sauerkraut Cake image

"People who compliment me on this chocolaty treat are surprised to learn it's a sauerkraut cake," reports Patricia Kile of Elizabethtown, Pennsylvania.

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 14 servings.

Number Of Ingredients 18

Ingredients

3/4 cup butter, softened
1-1/2 cups sugar
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup water
1 cup sauerkraut, rinsed, drained, squeezed dry and finely chopped
2/3 cup sweetened shredded coconut
1/2 cup finely chopped pecans
FILLING/FROSTING:
2 cups semisweet chocolate chips, melted
2/3 cup mayonnaise
2/3 cup sweetened shredded coconut, divided
2/3 cup chopped pecans, divided

Steps:

In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; add to the creamed mixture alternately with water. Fold in sauerkraut, coconut and pecans. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-24 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks; cool completely. , In a bowl, combine melted chocolate and mayonnaise. Set aside 1-1/4 cups for frosting. To the remaining chocolate mixture, add half of the coconut and pecans; spread between cake layers. Spread reserved chocolate mixture over top and sides of cake. Combine remaining coconut and pecans; press onto sides of cake. Store in the refrigerator. Slice with a serrated knife.

Nutrition Facts : Calories 570 calories, Fat 37g fat (15g saturated fat), Cholesterol 76mg cholesterol, Sodium 424mg sodium, Carbohydrate 59g carbohydrate (38g sugars, Fiber 4g fiber), Protein 6g protein.

GERMAN CHOCOLATE SAUERKRAUT CAKE

German Chocolate Sauerkraut Cake image

The sauerkraut cannot be tasted; you think you're eating coconut!

Provided by Janice

Categories Desserts Cakes Chocolate Cake Recipes German Chocolate Cake

Yield 12

Number Of Ingredients 11

Ingredients

⅔ cup butter
1 ⅓ cups white sugar
3 eggs
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
2 ¼ cups sifted all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1 ¼ cups water
⅔ cup drained and chopped sauerkraut

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans, round or square.
Thoroughly cream together butter and sugar. Beat in eggs and vanilla.
Sift together cocoa, flour, baking powder, soda, and salt, and add alternately with water to egg mixture. Stir in the sauerkraut. Pour batter into prepared pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until a wooden pick comes out clean. Frost with your favorite chocolate or white frosting.

Nutrition Facts : Calories 290.5 calories, Carbohydrate 42.6 g, Cholesterol 73.6 mg, Fat 12.2 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 7.2 g, Sodium 311.3 mg, Sugar 22.6 g

Tips:

Use high-quality ingredients. Fresh sauerkraut, real butter, and good-quality chocolate will make a big difference in the flavor of the cake.
Do not overmix the batter. Overmixing can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting it. This will help the frosting to set properly.
If you do not have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
The cake can be stored in an airtight container at room temperature for up to 3 days.

Conclusion:

German chocolate sauerkraut cake is a delicious and unique dessert that is perfect for any occasion. The combination of sweet and sour flavors is sure to please everyone. With its moist texture and decadent frosting, this cake is sure to be a hit. So next time you are looking for a special dessert to make, give this German chocolate sauerkraut cake a try. You won't be disappointed!