Sauerkraut Dark Chocolate Cake

This cake is very dark and rich and in some ways is similar to the dark Dutch Chocolate cake. However, with the replacement of sauerkraut for the vinegar and/or buttermilk, it is a little denser, I think.

Pre-heat oven to 365 degrees

3/4 cup butter softened
1 1/2 cups sugar
3 extra large eggs
1 teaspoon vanilla

Mix these ingredients together until light and fluffy

Sift together:

2 cups all-purpose flour
3/4 cup dark cocoa unsweetened powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt

Add 1/3 of mixture alternating with a mixture of:

1/2 cup buttermilk
1/2 cup warm water

When you have incorporated the last 1/3 of flour and wet mixture beat just until combined.

1 cup sauerkraut — rinse in cool water and drain.
1 cup coconut — unsweetened
1 cup pecans — finely chopped

Stir sauerkraut, (optional) cocoanut and pecans into the batter just until combined.

Pour evenly into 2 — 8 inch round or square cake pan that you have sprayed with non-stick spray.

Bake for 30 to 35 minutes or until toothpick comes out clean when stuck into the center of the cake. Cool on racks while you make frosting.


2 cups semisweet chocolate chips — melt in microwave starting with one minute at a time until just melted. Stir after each minute or until melted.

1/2 cup whipping cream
1 cup of mayonnaise
1 cup cream cheese — softened
2 cups powdered sugar

Mix on medium high or until fluffy. Frost cake when it is completely cooled. Slice and eat with you family and friends. It is great!!




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