Sauerkraut Cake

Yield: one 15- x 10-inch cake
Recipe from Oxmoor House

More 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
  • Rich Butter Frosting


  1. Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
  2. 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.
  3. 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.
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