Best 6 Chocolate Sauerkraut Dessert Pie Recipes

SAUERKRAUT CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. In a bowl, cream the butter and sugar. Add 1 egg at a time, beating well after each. Add vanilla. Combine flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with water. Stir in sauerkraut. Pour into 2 greased and floured 8-in. round baking pans. , Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For frosting, beat butter, chocolate and vanilla in a bowl; add sugar and beat well. Add milk; beat until smooth and fluffy. Spread between layers and over top and sides of cake.

1950 CHOCOLATE SAUERKRAUT CAKE (THINK COCONUT)

Steps:

• 1. In a large bowl beat the sugar and eggs one at a time, beating together till light. Beat in the softened butter, and vanilla.
• 2. In a second bowl add the flour, baking powder, baking soda, salt, and cocoa. Mix well. Add this to the above creamed mixture. Stir in cut up sauerkraut. Add the water and mix all together. Put in a 9x13 cake pan. Bake at 350 for 30-35 minutes. Let cool an a rack. I normally just sprinkle cooled cake with powdered sugar. But if you want to frost..here is a wonderful recipe I just found on JAP. By Norene Dowell... " No Guilt Creme Cheese Frosting" Cut and serve when ready.

GERMAN CHOCOLATE SAUERKRAUT CAKE

Steps:

• In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; add to the creamed mixture alternately with water. Fold in sauerkraut, coconut and pecans. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-24 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks; cool completely. , In a bowl, combine melted chocolate and mayonnaise. Set aside 1-1/4 cups for frosting. To the remaining chocolate mixture, add half of the coconut and pecans; spread between cake layers. Spread reserved chocolate mixture over top and sides of cake. Combine remaining coconut and pecans; press onto sides of cake. Store in the refrigerator. Slice with a serrated knife.

CHOCOLATE SAUERKRAUT CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift cocoa, flour, baking powder, baking soda and salt together and set aside. In a separate small bowl, combine buttermilk with sauerkraut and set aside.
• In a large bowl, cream butter, brown sugar and vanilla until light and fluffy. Add eggs and beat in. Add flour mixture alternately with sauerkraut mixture. Beat only until blended.
• Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for about 45 minutes, or until toothpick inserted into cake comes out clean. Cool cake and frost with your favorite chocolate frosting.

IMPOSSIBLY EASY OKTOBERFEST PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle bratwurst, sauerkraut and cheese in pie plate.
• In small bowl, stir remaining ingredients until blended. Pour into pie plate.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

CHOCOLATE SAUERKRAUT CAKE

Steps:

• Heat oven to 350ºF.
• Prepare cake batter as directed on package. Add sauerkraut; mix well. Pour into 13x9-inch pan sprayed with cooking spray.
• Bake 34 to 38 min. or until toothpick inserted in center comes out clean; cool completely.
• Melt chocolate morsels and butter in large saucepan on medium-low heat; remove from heat. Add sour cream, vanilla and salt; mix well. Gradually add powdered sugar, mixing well after each addition. Spread onto cake.