CALORIES IN CHOCOLATE BIRTHDAY CAKE RECIPES

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SAUERKRAUT CHOCOLATE CAKE RECIPE: HOW TO MAKE IT



Sauerkraut Chocolate Cake Recipe: How to Make It image

For an adventurous cake, try this recipe. People might need a little coaxing to try it but once they do, they will love it.—The Fremont Company

Provided by Taste of Home

Categories     Desserts

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 16 servings.

Number Of Ingredients 17

1/2 cup butter, softened
1-1/2 cups sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
3/4 cup sauerkraut, drained, squeezed dry and chopped
SILK CHOCOLATE FROSTING:
1-1/3 cups butter, softened
4 ounces unsweetened chocolate, melted
1-1/2 teaspoons vanilla extract
4 cups confectioners' sugar
1/4 cup whole milk

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.

Nutrition Facts : Calories 505 calories, FatContent 26g fat (16g saturated fat), CholesterolContent 91mg cholesterol, SodiumContent 412mg sodium, CarbohydrateContent 65g carbohydrate (49g sugars, FiberContent 2g fiber), ProteinContent 5g protein.

SAUERKRAUT CHOCOLATE CAKE RECIPE: HOW TO MAKE IT



Sauerkraut Chocolate Cake Recipe: How to Make It image

For an adventurous cake, try this recipe. People might need a little coaxing to try it but once they do, they will love it.—The Fremont Company

Provided by Taste of Home

Categories     Desserts

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 16 servings.

Number Of Ingredients 17

1/2 cup butter, softened
1-1/2 cups sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
3/4 cup sauerkraut, drained, squeezed dry and chopped
SILK CHOCOLATE FROSTING:
1-1/3 cups butter, softened
4 ounces unsweetened chocolate, melted
1-1/2 teaspoons vanilla extract
4 cups confectioners' sugar
1/4 cup whole milk

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.

Nutrition Facts : Calories 505 calories, FatContent 26g fat (16g saturated fat), CholesterolContent 91mg cholesterol, SodiumContent 412mg sodium, CarbohydrateContent 65g carbohydrate (49g sugars, FiberContent 2g fiber), ProteinContent 5g protein.

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CHOCOLATE RASPBERRY CAKE RECIPE: HOW TO MAKE IT
Whenever I make this chocolate raspberry cake, I get rave reviews. It's impressive, and the raspberry filling is wonderful. —Marlene Sanders, Paradise, Texas
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Category Desserts
Calories 738 calories per serving
  • Preheat oven to 350°. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine first six ingredients. Combine buttermilk, oil and vanilla; add to dry ingredients. Add eggs, one at a time, beating well after each addition; beat 2 minutes. Gradually add coffee (batter will be thin)., Pour batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes . Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat 1 minute or until thickened, stirring constantly. Remove from heat and let stand until cool. , In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners’ sugar and mix well. Gradually add cooled milk mixture; beat until light and fluffy, about 4 minutes. Beat in liqueur, salt and, if desired, food coloring., Place one cake layer on a serving plate; spread half the filling to within 1/4 in. of edge. Drizzle half the jam over filling. Repeat layers. Top with remaining cake layer. Refrigerate until filling is set, about 30 minutes. , In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa and liqueur. Gradually beat in confectioners’ sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.
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SAUERKRAUT CHOCOLATE CAKE RECIPE: HOW TO MAKE IT
For an adventurous cake, try this recipe. People might need a little coaxing to try it but once they do, they will love it.—The Fremont Company
From tasteofhome.com
Reviews 4.7
Total Time 55 minutes
Category Desserts
Calories 505 calories per serving
  • 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.
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Whenever I make this chocolate raspberry cake, I get rave reviews. It's impressive, and the raspberry filling is wonderful. —Marlene Sanders, Paradise, Texas
From tasteofhome.com
Reviews 4.4
Total Time 01 hours 20 minutes
Category Desserts
Calories 738 calories per serving
  • Preheat oven to 350°. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine first six ingredients. Combine buttermilk, oil and vanilla; add to dry ingredients. Add eggs, one at a time, beating well after each addition; beat 2 minutes. Gradually add coffee (batter will be thin)., Pour batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes . Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat 1 minute or until thickened, stirring constantly. Remove from heat and let stand until cool. , In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners’ sugar and mix well. Gradually add cooled milk mixture; beat until light and fluffy, about 4 minutes. Beat in liqueur, salt and, if desired, food coloring., Place one cake layer on a serving plate; spread half the filling to within 1/4 in. of edge. Drizzle half the jam over filling. Repeat layers. Top with remaining cake layer. Refrigerate until filling is set, about 30 minutes. , In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa and liqueur. Gradually beat in confectioners’ sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.
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