Sauerkraut Cake



one 15- x 10-inch cake

Recipe from

Oxmoor House


3/4 cup butter or margarine, softened
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla
2 1/4 cups all-purpose flour, divided
1/2 cup cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
3/4 cup chopped sauerkraut, drained
1/2 cup chopped pecans


Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in vanilla.

Combine 2 cups flour, cocoa, baking powder, soda, and salt; add to creamed mixture alternately with water, beginning and ending with dry ingredients. Mix well after each addition. Dredge sauerkraut and pecans in remaining 1/2 cup flour; stir to coat well. Stir mixture into batter.

Spoon batter into an un-greased 15- x 10- x 1-inch jellyroll pan. Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool completely. Frost with Rich Butter Frosting. Cut cake into squares to serve.


Oxmoor House Homestyle Recipes

January 1983
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