This indulgent German Chocolate Sauerkraut Cake is a unique twist on the classic German Chocolate Cake. The addition of sauerkraut adds a subtle tanginess and moisture to the cake, creating a rich and decadent dessert that is sure to impress. Perfect for special occasions or just a sweet treat, this cake is a must-try for any dessert lover.
Ingredients
- 1 box German chocolate cake mix
- 1 can (14 oz) sauerkraut, rinsed and drained
- 1 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 1 cup chopped pecans
- 1 cup shredded coconut
- 1/2 cup butter
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
Directions
- Preheat the oven to 350°F and grease and flour a 9x13 inch baking pan.
- In a large bowl, combine the cake mix, sauerkraut, water, vegetable oil, and eggs. Mix until well combined.
- Fold in the chopped pecans and shredded coconut.
- Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, make the frosting by melting the butter in a saucepan over low heat.
- Stir in the sweetened condensed milk and vanilla extract, and cook until the mixture thickens slightly.
- Remove the cake from the oven and let it cool completely. Once cooled, spread the frosting over the top of the cake.
- Slice and serve the cake, and enjoy the unique combination of flavors!
