Sauerkraut Chocolate Cake

Serves 12


2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon ground nutmeg

1 cup sugar

1/2 cup firmly packed brown sugar

4 large eggs

1 cup vegetable oil

16 ounces sauerkraut, rinsed well and squeezed thoroughly dry

1 Granny Smith apple, peeled, cored, coarsely grated and squeezed thoroughly dry

1 cup coarsely chopped walnuts or pecans

Cream Cheese Frosting

1 package (16 ounces) cream cheese, softened

1 cup confectioners’ sugar

3-1/2 tablespoons heavy cream

2 tablespoons grated orange rind

1 teaspoon cinnamon

2 teaspoons vanilla


Preheat oven to 350 degrees F. Line bottoms of two 8-inch round cake pans with waxed paper. Grease and flour pans.

Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg in medium-size bowl; set aside. Mix sugars together in large bowl, breaking up any lumps. Whisk in eggs, then oil, until blended. Stir in sauerkraut, apple and nuts. Add flour mixture and stir just until moistened.

Spoon cake mix into prepared cake pans. Bake about 35 minutes, or until wooden pick inserted in center comes out clean and cake begins to pull away from sides of pan. Let cool 10 minutes, then invert cakes onto wire racks to cool completely. Spread Cream Cheese Frosting on top of one cake. Top with second cake and frost top and sides.

Cream Cheese Frosting

Whip cream cheese, slowly adding sugar, until fluffy. Add heavy cream, orange rind, cinnamon and vanilla. Mix well. Makes about 2-1/4 cups.

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Nutrition Facts

Calories 600
Total Fat 40g
Cholesterol 50mg
Sodium 700mg
Total Carb. 57g
Protein 8g