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German Kraut Fudge Cake recipe

This chocolate cake has a secret ingredientthat no one would ever guess — sauerkraut! It contributes moistness,texture and its tanginess actually mellows out in the cake andincreases the intensity of the flavor of the cocoa. Don’t scoff…thisrecipe has been passed around since the 1960’s….a testimonyfor being quite delicious, to say the least.

Recipe: German Kraut FudgeCake

Cake:1/2 cup unsweetened cocoa2 1/4 cup sifted all-purpose flour2/3 cup rinsed, drained and chopped sauerkraut3 large lightly beaten egg yolks1 cup water at room temperature2/3 cup butter at room temperature1 1/2 cups refined sugar1 teaspoon vanilla extract3 large egg whites, at room temperature1 teaspoon baking powder1 teaspoon baking soda1/4 teaspoon saltMocha Whipped Cream Frosting:1 1/2 cups heavy cream
3 tablespoons granulated sugar
1 tablespoon instant coffee
2 teaspoons unsweetened cocoa powder
2 teaspoons rum extract

  • Grease and flour two 8-inch baking pans.Set aside. Set oven temperature to 350°F (175°C).
  • Sift together the cocoa and flour.
  • Rinse, drain and chop the sauerkraut,but do not squeeze it dry. Add the egg yolks and water to thesauerkraut.
  • Cream the butter and sugar.
  • Add vanilla and egg whites to the creamedmixture.
  • Stir the baking powder, baking soda andsalt together to form a rising agent mixture.
  • To the creamed mixture, beat through alternateadditions of the yolk, sauerkraut/water mixture and the flourmixture. Do not allow water to come into direct contact withthe flour. Do not overbeat.
  • Carefully but thoroughly fold in the risingagent.
  • Pour the batter into the pans, spreadingit evenly with a spatula.
  • Bake for 30 minutes.
  • For Mocha Whipped Cream Frosting: Whipthe cream with the sugar, instant coffee, cocoa and rum extract.

    Makes 8 to 10 servings.

    Cook’s Tip: You may wish to brush the cakewith coffee liqueur before frosting.

    Recipe courtesy of The Canned VegetableCouncil.


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