Chocolate Sauerkraut Cake

Chocolate Sauerkraut Cake (1)

It’s State Fair time in Iowa! I don’t know what makes a prize heifer, but I do know what makes any food delicious–deep fry it, obviously. And add butter. While this cake isn’t deep fried, it is blue ribbon worthy and comes from the 1979 cookbook, All Iowa Fair Family Cookbook. It’s filled with delightful surprises, just like this cake. I found the cookbook in a stall of Czech Village Antiques in Cedar Rapids, Iowa. Who could resist a blue ribbon sauerkraut cake?! It’s just the kind of off the wall recipe that I was looking for. You can’t taste the kraut, but it does keep the cake incredibly moist–even for a few days. Top it off with the velvet frosting, and you’ll be in state fair heaven. Try it out, let me know what you think!

IMG_1798IMG_1699IMG_1687

Chocolate Sauerkraut Cake


  • 1-6 oz package of semi-sweet chocolate chips
  • 2 cups of unsifted flour
  • 1 tsp of baking powder
  • 1 tsp of baking soda
  • 1/4 tsp of salt
  • 2 eggs
  • 1 cup of rinsed & drained sauerkraut (I used the Aldi brand)
  • 1/2 cup of butter (the original recipe calls for margarine, but I prefer the real thing! For this state fair treat, I went with Prize of Iowa Butter. I would prefer butter from the butter cow, but I’ll take what I can get)
  • 1 1/4 cup of sugar
  • 1 tsp of vanilla
  • 3/4 cup of water
  1. Preheat the oven to 350
  2. Combine flour, baking powder, baking soda, salt, and set aside
  3. Chop the sauerkraut very fine and set aside
  4. In a large bowl, combine the butter, sugar, and vanilla, beating until creamy
  5. Add the eggs one at a time beating well.
  6. Add the flour mixture alternately with water
  7. Melt the chocolate chips in the microwave or a double boiler and add to the batter
  8. Fold in the sauerkraut and beat well
  9. Pour into greased and floured pans. I used two 8 inch round pans
  10. Bake at 350 for 35 minutes or until a toothpick comes out clean
  11. Remove from oven and cool for ten minutes. Frost with velvet frosting (recipe below).

Velvet Frosting


  • 1 6oz package of semi-sweet chocolate chips
  • 1/2 cup of sour cream
  • 1 tsp of vanilla
  • 1/4 tsp of salt
  • 2 cups of powdered sugar
  1. Melt chocolate chips through double boileror microwave
  2. Blend in sour cream and vanilla
  3. Gradually beat in powdered sugar
  4. Frost your heart out!

IMG_1783

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s