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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

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| 1. 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. | 2. 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. | 3. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sauerkraut	3/4	cup	drained chopped	20.235	4.5582	0.9692	0.1491
buttermilk	1 1/2	cups		-	-	-	-
butter	2/3	cup		912.0	41.903999999999996	28.496	76.8
brown sugar	1 3/4	cups		1463.0	377.6465	0.462	0.0
vanilla extract	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
egg	2			143.0	0.72	12.56	9.51
cocoa powder	2/3	cup	unsweetened	130.72	33.196	11.2373	7.8547
purpose flour	2 1/4	cups		-	-	-	-
baking powder	1 1/2	teaspoons		3.657	1.9113	0.0	0.0
baking soda	1	teaspoon		0.0	0.0	0.0	0.0
salt	1/4	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.