German Chocolate Sauerkraut Fudge Cake
From chef2 16 years ago
- 30 minutes to make
- Serves 12
The German tradition meets the dry Irish humor in this melt-in-your-mouth chocolate cake recipe. We loved to watch our guests gape in surprise when the secret ingredient was revealed.
Ingredients
- German chocolate sauerkraut Fudge cake shopping list
- The German tradition meets the dry Irish humor in this melt-in-your-mouth chocolate cake recipe. We loved to watch our guests gape in surprise when the secret ingredient was revealed. shopping list
- Prepare: shopping list
- Grease and flour two 8-inch baking pans. Set aside. Set oven temperature to 350 degrees. shopping list
- Sift together: shopping list
- One-half cup unsweetened cocoa shopping list
- Two and one-fourth cups sifted all-purpose flour shopping list
- Prepare: shopping list
- Two-thirds cup rinsed, drained and chopped sauerkraut (do not be tempted to squeeze the sauerkraut dry) shopping list
- Add to the Sauerkraut: shopping list
- 3 lightly beaten egg yolks shopping list
- 1 cup water, at room temperature shopping list
- Cream: shopping list
- Two-thirds cup butter, at room temperature shopping list
- One and one-half cups refined sugar, or three-fourths cup fruit sugar shopping list
- Add: shopping list
- 1 teaspoon vanilla shopping list
- 3 egg whites, at room temperature shopping list
- Rising Agent Mixture: shopping list
- 1 teaspoon baking powder, 1 teaspoon baking soda, one-fourth teaspoon salt (stirred together) shopping list
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
People Who Like This Dish 7
- ttaaccoo Buffalo, NY
- kathybrake Indianapolis, IN
- lor Toronto, Canada
- desertgal Billings, MT
- clbacon Birmingham, AL
- zanna MOUNT CLEMENS, MI
- chef2 Las Vegas, NV
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The Rating
Reviewed by 1 people-
I love this cake and haven't made in years. Thank you for the memory nudge ;-)
lor
in Toronto loved it
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" It was excellent "