UNBELIEVABLE SAUERKRAUT CHOCOLATE CAKE
An unlikely combination of chocolate and sauerkraut yields an absolutely delicious and moist Chocolate Birthday Cake. Add cocktail cherries to the middle and finish with a luxurious Ermine Frosting for a real stunner!
Provided by Bernice Hill
Categories Baking/Desserts
Time 1h20m
Number Of Ingredients 23
Steps:
- Pre-heat oven to 350 F. Prepare two 8 inch cake pans by greasing with butter and lightly dusting with flour. Line pan bottoms with parchment paper.
- With a mixer, cream butter and sugar together until they become light and fluffy.
- Add eggs one at a time and mix in completely between each addition. Add vanilla.
- Sift dry ingredients over the wet ingredient bowl and mix to incorporate well, drizzling in the extra water.
- When the batter is smooth and well mixed, add in chopped sauerkraut and mix in. Divide the batter evenly between the two pans and smooth the tops with a spatula, if needed.
- Bake at 350 F for 25 minutes and test with a cake tester. If it comes out clean, then the cake is done. If not, bake for another 5 minutes.
- Whisk flour, milk and granulated sugar in a small pot.
- Heat and whisk over med-high heat until the mixture begins to bubble, then stir until it becomes thick and like a thick pudding.
- Remove from heat and cover the surface of the mixture with plastic wrap. Let cool completely.
- With a mixer, beat the butter until soft and whipped. Add salt and vanilla.
- Gradually drop in the milk/flour mixture and incorporate into the butter well.
- When all the milk/flour is incorporated, add the cocoa and combine.
- Add 1/2 cup of icing sugar if you like the frosting a bit sweeter.
Nutrition Facts : Calories 1524 calories, Carbohydrate 155 grams carbohydrates, Cholesterol 180 milligrams cholesterol, Fat 45 grams fat, Fiber 4 grams fiber, Protein 11 grams protein, SaturatedFat 26 grams saturated fat, ServingSize 1, Sodium 925 grams sodium, Sugar 113 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
SAUERKRAUT CHOCOLATE CAKE
For an adventurous cake, try this recipe. People might need a little coaxing to try it but once they do, they will love it.-The Fremont Company
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a bowl, cream the butter and sugar. Add 1 egg at a time, beating well after each. Add vanilla. Combine flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with water. Stir in sauerkraut. Pour into 2 greased and floured 8-in. round baking pans. , Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For frosting, beat butter, chocolate and vanilla in a bowl; add sugar and beat well. Add milk; beat until smooth and fluffy. Spread between layers and over top and sides of cake.
Nutrition Facts : Calories 505 calories, Fat 26g fat (16g saturated fat), Cholesterol 91mg cholesterol, Sodium 412mg sodium, Carbohydrate 65g carbohydrate (49g sugars, Fiber 2g fiber), Protein 5g protein.
SAUERKRAUT BROWNIE CAKE
A rich, frosted brownie cake hits the spot anytime! Sauerkraut is what makes this cake so moist and tangy. Sometimes I like to substitute coconut for the nuts for a change of pace.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 18
Steps:
- In a small saucepan, melt butter and chocolate over low heat, stirring until smooth. Remove from the heat; place it in a large bowl along with sugar, vanilla and eggs. Beat well. , Combine dry ingredients; stir in to batter until well blended. Stir in sauerkraut and nuts. Spread into a greased 9-in. square baking pan. , Bake at 350° for 30 minutes or until cake tests done. Cool before frosting. , For glaze, bring first four ingredients to boil in a heavy saucepan. Boil for 3 minutes; do not stir. Remove from the heat; immediately stir in nuts, sugar and vanilla. Pour hot glaze onto center of cake and spread to edges. Cool before cutting.
Nutrition Facts : Calories 511 calories, Fat 28g fat (13g saturated fat), Cholesterol 112mg cholesterol, Sodium 428mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 2g fiber), Protein 8g protein.
CHOCOLATE SAUERKRAUT CAKE II
A delicious chocolate cake with an ingredient best kept secret.
Provided by Jane Hammer
Categories World Cuisine Recipes European German
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift cocoa, flour, baking powder, baking soda and salt together and set aside. In a separate small bowl, combine buttermilk with sauerkraut and set aside.
- In a large bowl, cream butter, brown sugar and vanilla until light and fluffy. Add eggs and beat in. Add flour mixture alternately with sauerkraut mixture. Beat only until blended.
- Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for about 45 minutes, or until toothpick inserted into cake comes out clean. Cool cake and frost with your favorite chocolate frosting.
Nutrition Facts : Calories 168.4 calories, Carbohydrate 27.1 g, Cholesterol 29.7 mg, Fat 6.1 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 3.7 g, Sodium 200 mg, Sugar 16.5 g
HOMEMADE SAUERKRAUT PIEROGIES / PEROGIES - OLD FASHIONED RECIPE
Make and share this Homemade Sauerkraut Pierogies / Perogies - Old Fashioned Recipe recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sauerkraut Filling: Rinse the sauerkraut well in warm water, squeeze dry, and chop very fine.
- Cook the onion in the fat or shortening until tender.
- Add the sauerkraut and cream.
- Season to taste with salt and pepper.
- Cook over low heat for 15 minutes or until sauerkraut is tender and the flavors blend.
- Do not over cook.
- Chill thoroughly.
- Mix the flour with the salt in a deep bowl.
- Add the egg, oil and water to make a medium soft dough.
- Knead on a floured board until the dough is smooth.
- Caution: Too much kneading will toughen the dough.
- Divide the dough into 2 parts.
- Cover and let stand for at least 10 minutes.
- Prepare the filling.
- The filling should be thick enough to hold its shape.
- Roll the dough quite thin on a floured board.
- Cut rounds with a large biscuit cutter, or as most old-world grandmothers did, with the open end of a glass.
- Put the round in the palm of your hand.
- Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers.
- The edges should be free of filling.
- Be sure the edges are sealed well to prevent the filling from running out.
- Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.
- COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water.
- Do not attempt to cook too many at a time.
- Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.
- Continue boiling for 3-4 minutes.
- The cooling period will depend upon the size you made it, the thickness of the dough and the filling.
- Pierogies will be ready when they are puffed.
- Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.
- Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking.
- Cover and keep them hot until all are cooked.
- Serve in a large dish without piling or crowding them.
- Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter.
- REHEATING: One of the great things about pierogies, is that they can be made in large quantities, refrigerated, frozen and reheated without lost of quality.
- Many prefer reheated pierogies as compared to freshly boiled ones.
- To re-heat, you can 1) pan fry pierogies in butter or bacon fat until they are light in color or 2) heat the pierogies in the top of a double boiler or in the oven until they are hot and plump or 3) deep fry them.
SAUERKRAUT CAKE
Make and share this Sauerkraut Cake recipe from Food.com.
Provided by derf_diggler
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 16
Steps:
- Cake:.
- Cream margarine and sugar well.
- Add eggs, one at a time, beating well.
- Sift dry ingredients.
- Add to the first mixture alternating with the cup of water.
- Add vanilla.
- When well mixed, add sauerkraut.
- Bake at 350 degrees fahrenheit in desired pan.
- Frosting:.
- Mix ingredients well.
- Spread over cooled cake.
Nutrition Facts : Calories 6276.4, Fat 298.2, SaturatedFat 84.6, Cholesterol 821.6, Sodium 6635.1, Carbohydrate 863.8, Fiber 31.4, Sugar 600.7, Protein 76.7
DEVIL'S FOOD BROWNIE CAKE
This cake is truly decadent and made with only 5 ingredients. It is chocolaty, rich, moist, and absolutely delicious. I top it off with an easy 2-ingredient ganache but feel free to top it off with a sprinkle of powdered sugar, ice cream, whipped cream, or hot fudge.
Provided by Yoly
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 1h50m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick spray.
- Combine brownie mix, cake mix, cold coffee, oil, and eggs in a large bowl; beat with an electric mixer until well combined. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- Heat whipping cream for ganache in the microwave until hot, 2 to 3 minutes. Add chocolate chips and stir until melted.
- Pour ganache over the cooled cake.
Nutrition Facts : Calories 465.6 calories, Carbohydrate 50.6 g, Cholesterol 62.9 mg, Fat 28.2 g, Fiber 1.7 g, Protein 6.1 g, SaturatedFat 8.1 g, Sodium 344.1 mg, Sugar 33.5 g
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