Sauerkraut Cake Without Eggs Food

SAUERKRAUT CAKE

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.

FRIED SAUERKRAUT CAKES WITH KIELBASA

Steps:

• Preheat oven to 250°F.
• Pat sauerkraut dry between paper towels to remove as much moisture as possible, then transfer to a bowl and stir in eggs, flour, scallion greens, salt, and pepper until combined.
• Heat 1/4 inch oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Fill a 1/4-cup measure three-fourths full with sauerkraut mixture, then turn out into oil, using a fork to release, and flatten to 3 1/2 inches in diameter with fork. Form 2 more cakes in skillet, then fry, turning over once, until golden, about 4 minutes total. Transfer cakes with a slotted spatula to paper towels to drain. Keep cakes warm on a rack set in a shallow baking pan in oven. Fry more cakes in same manner with remaining mixture.
• Brown kielbasa in 2 batches in oil remaining in skillet over moderate heat, turning, 2 minutes per batch, then transfer to paper towels to drain. Serve cakes topped with kielbasa.

SAUERKRAUT CAKE WITHOUT EGGS

Steps:

• Cream sugar, butter,crisco and vanilla together in a large bowl.
• Mix dry ingredients in a separate bowl.
• Add dry ingredients and water alternately in small amounts and mix into the creamed mixture.
• Add the cut sauerkraut and blend well.
• Spray Pam in two round cake pans.
• Preheat oven 350*.
• Spread batter in the two pans.
• Bake 30 minutes until edges come away from the sides of the pans and the top springs back when gently touched.
• Cool in the pans on racks.
• Frost the two layers with cream cheese frosting or whipped cream.
• It is great with ice cream also.

PLAIN EGG LESS CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Sift the flour, baking powder and baking soda together in a large bowl. Make a well in the center and pour in the sweetened condensed milk, orange juice, vanilla and melted butter. Mix well and pour into prepared pan.
• Bake in the preheated oven for 30 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

GERMAN CHOCOLATE SAUERKRAUT CAKE

Steps:

• In a mixing 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 baki ng pans.
• Bake at 350 degrees for 20-24 minutes or until a toothpick inserted near 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. Yield: 12-14 servings.
• *Editors Note: Light or fat-free mayonnaise may not be substituted for regular mayonnaise. Taste of Home Magazine

SAUERKRAUT KUCHEN (SAUERKRAUT CAKE)

Steps:

• Preheat oven to 325 degrees.
• Grease and flour three eight-inch cake pans.
• Cream butter and sugar until smooth.
• Add vanilla and eggs, one at a time. Sift dry ingredients together and add alternately with water to the butter and egg mixture. Mix well.
• Fold in drained sauerkraut.
• Turn into cake pans. Bake at 325 degrees for approximately 30 minutes or until cake springs back at the touch. Remove from pans immediately, cool on a rack then frost layers with fudge frosting (see recipe).

SAUERKRAUT APPLE CAKE

Steps:

• In a large bowl, beat eggs and sugars; set aside. Squeeze sauerkraut until dry; finely chop and add to egg mixture. Peel and finely grate apple; squeeze dry. Stir into egg mixture. Add oil and walnuts. Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg; stir into egg mixture. , Line two 8-in. round baking pans with waxed paper; grease and flour paper and sides of pan. Pour batter into pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, beat cream cheese and 2 tablespoons cream in a small bowl. Add sugar; beat until fluffy. Add orange zest, cinnamon and vanilla; mix well. Add remaining cream if needed. Spread between layers and over entire cake. Garnish with chopped walnuts if desired. Store in the refrigerator.

SAUERKRAUT APPLE CAKE

Steps:

• Whisk together flour, baking powder, baking soda, salt, and spices.
• In a large bowl, combine oil, molasses, and sugar with an electric mixer. Mix in eggs. Blend in dry ingredients. Stir in sauerkraut, apples, and nuts by hand. Pour batter into a greased and floured 9 x 13 inch pan.
• Bake at 325 degrees F (165 degrees C) for 35 minutes. Remove from oven, and cool on a wire rack.

CHOCOLATE SAUERKRAUT CAKE I

Steps:

• 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.

SAUERKRAUT SURPRISE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch cake pan.
• In a large mixing bowl, cream 1/2 cup butter or margarine and sugar until light. Beat in eggs, one at a time; add 1 teaspoon vanilla.
• Sift together flour, baking powder, baking soda, 1/4 teaspoon salt and cocoa powder. Add to creamed mixture alternately with water, beating after each addition. Stir in sauerkraut. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cake cool in pan. Frost with Sour Cream Chocolate Frosting. Cut into squares to serve.
• To Make Sour Cream Chocolate Frosting: Melt the semi-sweet chocolate pieces and 4 T butter or margarine over low heat. Remove from heat. Blend in the sour cream, 1 teaspoon vanilla, and 1/4 teaspoon salt. Gradually add sifted confectioners' sugar to make spreading consistency. Beat well. Spread over cooled cake.

SAUERKRAUT CAKE

Steps:

• Cream shortening and sugar.
• Add eggs.
• Add dry ingredients with water.
• Add drained and chopped sauerkraut.
• Bake in 9x13 greased and floured baking pan at 350 degrees for 30 min.
• Good with a chocolate frosting.