How to make it

  • To the creamed mixture, beat through alternate additions of the yolk- sauerkraut-water mixture with the flour mixture. Do not allow water to come into direct contact with the flour. Do not overbeat. Carefully but thoroughly fold in the rising agent. Pour the batter into the pans, coasing it evenly into place with a spatula. Bake for 30 minutes.
  • Mocha Whipped Cream Frosting:
  • Whip one and one-half cups heavy cream with all of the following:
  • 3 tablespoons sugar (allow the sugar to completely dissolve into the cream before whipping)
  • 1 tablespoon instant coffee (Medaglia D’Oro instant espresso is best but Folgers will do)
  • 2 teaspoons unsweetened cocoa
  • 2 tablespoons rum
  • You may wish to brush the cake with coffee liqueur before frostin

Reviews & Comments 4

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  • ttaaccoo 14 years ago
    This is Great! Have a bag of sauerkraut in the refrig. and do believe it is going to disappear today!! 55555555 and Kahlua sounds perfect!! thank you very much!!
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    " It was excellent "
    lor ate it and said...
    I love this cake and haven't made in years. Thank you for the memory nudge ;-)
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  • desertgal 16 years ago
    Wonderful will be trying very soon thanks for the post and great picture.
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  • zanna 16 years ago
    My sister makes a German Chocolate Sauerkraut Cake.Yes,everybody is shocked after they enjoy it.But,she has never been able to get anyone but me to try it IF SHE TELLS THEM BEFORE THEY HAVE A BITE. LOL :)THANKS
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