This cake is so moist and tender, no one will guess the secret ingredient. Visit or scan the QR code below with your smartphone or mobile device to watch a video of the recipe.

Teresa J. Farney, The gazette

Sauerkraut Cake


Yield: 24 servings

For cake: 1/2 cup butter 1 1/2 cups white sugar 3 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsweetened cocoa powder 1 cup water 8 ounces sauerkraut, drained, rinsed and finely chopped

For frosting: 1 cup semisweet chocolate chips 4 tablespoons butter 1/2 cup sour cream 1 teaspoon vanilla extract 2 3/4 cups sifted confectioners' sugar 1/4 teaspoon salt


Preheat oven to 350 degrees. Lightly grease and flour one 9-x13-inch baking pan.

In large mixing bowl, cream 1/2 cup butter and white sugar until light. Beat in eggs one at a time, mixing well after each one. Stir in 1 teaspoon vanilla extract.

Sift together flour, baking powder, baking soda, 1/4 teaspoon salt and cocoa powder. Add to creamed mixture alternately with water, beating after each addition. Stir in sauerkraut. Pour batter into prepared pan.

Bake 35-40 minutes. Let cake cool in pan and then frost with Sour Cream Chocolate Frosting.

To make frosting, melt semisweet chocolate chips and 4 tablespoons butter. Blend in sour cream, 1 teaspoon vanilla extract and 1/4 teaspoon salt. Gradually add confectioners' sugar until frosting is of spreading consistency. Beat well. Spread onto cooled cake.

Source: Teresa J. Farney adapted from