Revel in this Chocolate-Sauerkraut Cake from KRAFT Recipes. This unique combination makes for a delicious dessert!
What You Need
Original recipe yields 16 servings
1 pkg. (2-layer size) chocolate cake mix
1 cup CLAUSSEN Sauerkraut, rinsed, well drained and finely chopped
1 cup BAKER'S Semi-Sweet Chocolate Chips
1/4 cup butter
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. vanilla
1/4 tsp. salt
2-3/4 cups powdered sugar
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Let's Make It
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.
Garnish frosted cake with sliced fresh strawberries just before serving.
Substitute 1/2 cup cholesterol-free egg product for the 2 eggs used to prepare the cake batter.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 50g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.