Zutaten für Sauerkraut Cake
- 1 cup (2 sticks) softened margarine
- 1 ½ cups granulated sugar
- 3 large eggs
- Flour
- Baking Soda
- Baking Powder
- Cocoa
- Salt
- 1 cup water
- 1 teaspoon vanilla extract
- 1 (16 ounce) can sauerkraut, drained and well-pressed
- Philadelphia Cream Cheese
- Powdered Sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Sauerkraut Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Sauerkraut Cake
- **Cake:** Preheat oven to 350°F (175°C). Grease and flour your desired cake pan (9x13 inch recommended).
- **Cream together:** In a large bowl, cream together 1 cup (2 sticks) softened margarine and 1 ½ cups granulated sugar until light and fluffy.
- **Add eggs:** Beat in 3 large eggs one at a time, mixing well after each addition.
- **Dry ingredients:** In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.
- **Combine wet and dry:** Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup water, beginning and ending with the dry ingredients. Mix until just combined.
- **Flavor boost:** Stir in 1 teaspoon vanilla extract.
- **Sauerkraut surprise:** Gently fold in 1 (16 ounce) can, drained and well-pressed, sauerkraut.
- **Bake:** Pour batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- **Cool:** Let the cake cool completely in the pan before frosting.
- **Frosting:** While the cake cools, prepare your frosting (recipe not included, use your favorite coconut or cream cheese frosting).
- **Frost and serve:** Once the cake is completely cool, frost generously and slice to serve. Enjoy this surprisingly delicious treat!
Nutrition Information (Approximate per serving)
Sodium
276 g
Sugar
2402g
Fat
423g
Carbs
287g
