How to Cook Tasty Sauerkraut Cake with Cream Cheese Frosting

Sauerkraut Cake with Cream Cheese Frosting. The sauerkraut gives this pleasantly moist cake a slightly crunchy texture similar to coconut, but without any noticeable sauerkraut taste. It's perfect for practically any cake and any leftovers are great dolloped onto some freshly cut fruit. It takes a little preparation, but you will find the.

Let cool completely on a wire rack. Cream cheese-frosted cakes are not ideal for. Coconut Cream Cheese Pound Cake is a soft, sweet pound cake with coconut throughout. You can have Sauerkraut Cake with Cream Cheese Frosting using 15 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Sauerkraut Cake with Cream Cheese Frosting

1. You need 2/3 cup of shortening.
2. It's 1 1/2 cups of sugar or equivalent of sugar substitute, such as splenda.
3. You need 3 of eggs or equivalent of egg substitute.
4. Prepare 2 1/4 cups of all purpose flour.
5. You need 1/2 cup of cocoa powder.
6. You need 1 tsp of baking powder.
7. Prepare 1 tsp of baking soda.
8. Prepare 1/4 tsp of salt.
9. It's 1 cup of water.
10. Prepare 1 1/4 tsp of vanilla.
11. You need 1/2 cup of sauerkraut, drained.
12. It's 8 oz of cream cheese, softened.
13. It's 1/4 cup of butter or margarine, softened.
14. Prepare 2 cups of powdered sugar.
15. It's 1 tsp of vanilla.

This rich cake recipe is the ideal dessert to present at any party! Perfectly lemony and perfect for spring or summer! You can substitute the coconut milk with your favorite kind of milk, we also like using oat milk 🙂. It's tangy and fresh, like pure cream cheese with just a hint.

Sauerkraut Cake with Cream Cheese Frosting instructions

1. Beat shortening at medium speed with an electric mixer until fluffy. Gradually add sugar, beating well. Add eggs, one at a time, beating until blended after each addition..
2. Combine flour & next 4 ingredients in medium bowl; whisk together. Add to shortening mixture alternately with water, beginning & ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Fold in sauerkraut. Pour batter into a greased 13x9 cake pan..
3. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on wire rack..
4. For Frosting: Beat cream cheese & butter at medium speed with electric mixer until creamy. Gradually add sugar, beating until blended after each addition. Add vanilla. Beat until blended..
5. Spread Frosting on cooled cake. Serve..

This Coconut Cake is rich, creamy, delicately sweet, and off the charts moist. In another bowl, whisk flour, salt, baking powder and baking soda; add to creamed. You will notice that most of the fruit based or special. I was in a baking zone and hadn't really looked outside over the previous few hours. Refrigerate and eat cold for best taste!