Even though sauerkraut, chocolate and beer do not sound like a tasty trio, they make a surprisingly moist, rich, chocolate-y cake. Contrary to what many of you fear (based on some of the comments I received when I announced that I was going to make this unusual cake), sauerkraut and beer cake does not taste one bit like sauerkraut or beer. In fact, I believe that something in the sauerkraut and beer enhances the flavor and intensity of the chocolate.
Both sets of my great grandparents came to America from Germany in the late 1800’s. They were hardworking farm folk (homesteaders, actually) with simple tastes and needs. Perhaps that explains my odd passion for cake made with sauerkraut and beer. Or, maybe my curiosity got the best of me when I discovered this intriguing recipe in Grandma Ruth Baumgart’s tin recipe box several years ago. I can’t believe I just now got around to trying it! Not only is it delicious, it’s extremely easy to make because it uses boxed cake mix. Typically, my grandma baked everything from scratch. Not this time! Thanks Grandma :-) If you are a glutton for punishment, go ahead and make the entire cake from scratch… or just pretend that you did. I won’t tell.
Follow the baking instructions on the box, but DO NOT add the liquid ingredients listed on the box. Use the dry mix only. The only liquid you will need comes from the sauerkraut, beer and eggs.
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