Beer And Sauerkraut Cake Recipes

SAUERKRAUT AND BEER FUDGE CAKE

Steps:

• Cream butter and sugar together, beating until fluffy.
• Beat in eggs, one at a time, then vanilla.
• Combine dry ingredients and and add to egg mixture alternately with beer, beginning and ending with dry ingredients.
• Stir in sauerkraut.
• Pour batter in two 8-inch round pans or one tube pan, greased and floured.
• Bake at 350°F for about 40 minutes, or until cake tests done.
• Cool 10 minutes and turn out of pan(s).
• Cool completely and frost with your favorite fudge icing.

UNBELIEVABLE SAUERKRAUT CHOCOLATE CAKE

Steps:

• Pre-heat oven to 350 F. Prepare two 8 inch cake pans by greasing with butter and lightly dusting with flour. Line pan bottoms with parchment paper.
• With a mixer, cream butter and sugar together until they become light and fluffy.
• Add eggs one at a time and mix in completely between each addition. Add vanilla.
• Sift dry ingredients over the wet ingredient bowl and mix to incorporate well, drizzling in the extra water.
• When the batter is smooth and well mixed, add in chopped sauerkraut and mix in. Divide the batter evenly between the two pans and smooth the tops with a spatula, if needed.
• Bake at 350 F for 25 minutes and test with a cake tester. If it comes out clean, then the cake is done. If not, bake for another 5 minutes.
• Whisk flour, milk and granulated sugar in a small pot.
• Heat and whisk over med-high heat until the mixture begins to bubble, then stir until it becomes thick and like a thick pudding.
• Remove from heat and cover the surface of the mixture with plastic wrap. Let cool completely.
• With a mixer, beat the butter until soft and whipped. Add salt and vanilla.
• Gradually drop in the milk/flour mixture and incorporate into the butter well.
• When all the milk/flour is incorporated, add the cocoa and combine.
• Add 1/2 cup of icing sugar if you like the frosting a bit sweeter.

BEER AND SAUERKRAUT FUDGE CUPCAKES, BEER FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line standard cupcake pans with 18 cupcake liners.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and smooth. Add the eggs, 1 at a time, beating until each is smooth, scraping down the sides of the bowl if needed. Add the vanilla. Sift the cocoa, flour, baking powder, soda, and salt in a large bowl. In the creamed bowl, alternate the leftover ingredients beginning and ending with dry ingredients. Stir in the sauerkraut. Fill the cupcake liners 2/3 full. Bake until the cupcake springs back when touched, about 35 minutes. Transfer the pans to wire racks to cool completely before removing the cupcakes.
• To assemble: Frost the cooled cupcakes with Beer Frosting.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the softened butter with half the confectioners' sugar. Add the cocoa, salt, and roughly 1/3 of the beer. Beat until smooth. Alternate adding the remaining sugar with the remaining beer and beat until fluffy.

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.

GERMAN CHOCOLATE SAUERKRAUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans, round or square.
• Thoroughly cream together butter and sugar. Beat in eggs and vanilla.
• Sift together cocoa, flour, baking powder, soda, and salt, and add alternately with water to egg mixture. Stir in the sauerkraut. Pour batter into prepared pans.
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until a wooden pick comes out clean. Frost with your favorite chocolate or white frosting.

BEER AND SAUERKRAUT CAKE ! ? !

Steps:

• Preheat oven to 350 degrees. Butter and flour two 9x9 inch pans or one 13x9 inch pan.
• Cream the sugar and butter together, add the vanilla and eggs and beat together well. Sift the dry ingredients in a bowl, then alternate putting dry ingredients in with the beer until all are in the batter. Add the sauerkraut and blend in well. Pour the batter into your pan(s) and bake for 35 -45 minutes (cake should spring back when touched or a skewer that you insert should come out clean.
• *** You can eat it plain, with a sprinkle of powdered sugar, with ice cream or frosting....

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.