Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, sauerkraut cake with cream cheese frosting. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
The sauerkraut gives this pleasantly moist cake a slightly crunchy texture similar to coconut, but without any noticeable sauerkraut taste. A mildly flavored frosting that allows the cake flavor to shine through. Beat cream cheese at medium speed until smooth.
Sauerkraut Cake with Cream Cheese Frosting is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Sauerkraut Cake with Cream Cheese Frosting is something which I have loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook sauerkraut cake with cream cheese frosting using 15 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Sauerkraut Cake with Cream Cheese Frosting:
- Take 2/3 cup shortening
- Get 1 1/2 cups sugar or equivalent of sugar substitute, such as splenda
- Prepare 3 eggs or equivalent of egg substitute
- Make ready 2 1/4 cups all purpose flour
- Prepare 1/2 cup cocoa powder
- Prepare 1 tsp baking powder
- Prepare 1 tsp baking soda
- Take 1/4 tsp salt
- Take 1 cup water
- Make ready 1 1/4 tsp vanilla
- Get 1/2 cup sauerkraut, drained
- Get 8 oz cream cheese, softened
- Make ready 1/4 cup butter or margarine, softened
- Get 2 cups powdered sugar
- Make ready 1 tsp vanilla
It's perfect for practically any cake and any leftovers are great dolloped onto some freshly cut fruit. To make the frosting: Combine the butter, cream cheese, and vanilla; beat until light and fluffy. Add the sugar gradually, beating to combine. Stir in the nuts and/or ginger.
Steps to make Sauerkraut Cake with Cream Cheese Frosting:
- 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.
- 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.
- 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.
- 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.
- Spread Frosting on cooled cake. Serve.
Add the milk, a little at a time, until the frosting is a spreadable consistency. Serve the cake at room temperature. To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake. The cake is very yummy, but I can't quite get past the frosting.
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