Sauerkraut and Beer Fudge Cake

"Makes a fudgy, moist cake and it is fun to guess the ingredients."
 
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Ready In:
1hr
Ingredients:
11
Serves:
16
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ingredients

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directions

  • 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.

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Reviews

  1. I've made this cake before and it is good, but only on the first day. After a couple days the beer flavor really starts to come out. I ended up throwing most of it away.
     
  2. I had my doubts when I made this cake because of the kraut but truly this is one of the most delicious cakes I have ever tried. I liked it so much I made a second one to carry to a friend of mine tomorrow. If you want a good cake, try this one.
     
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