Food recipes
Modified Chocolate Sauerkraut Cake
Modified Chocolate Sauerkraut Cake Ingredients: margarine, regular, 80% fat, composite, stick, without salt sugars, granulated sweetener, syrup, agave egg substitute, powder vanilla extract wheat flour, white, all-pur...
Modified Chocolate Sauerkraut Cake
Ingredients:
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
sweetener, syrup, agave
egg substitute, powder
vanilla extract
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic
sauerkraut, canned, solids and liquids
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, pecans
spartan, real semi-sweet chocolate baking chips,
salad dressing, mayonnaise, regular
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, pecans
Directions:
n a mixing bowl, cream light margarine, sugar, and Splenda.
Add the egg substitute 1/4 cups at a time, beating well after each addition.
Beat in vanilla.
Combine dry ingredients; add to the creamed mixture alternately with water.
Fold in sauerkraut, coconut and pecans.
Pour into three greased and floured 9-in.round baking pans.
Bake at 350F for 20-24 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks; cool completely.
In a bowl, combine melted chocolate and mayonnaise.
Set aside 1-1/4 cups for frosting.
To the remaining chocolate mixture, add half of the coconut and pecans; spread between cake layers.
Spread reserved chocolate mixture over top and sides of cake.
Combine remaining coconut and pecans; press onto sides of cake.
Store in the refrigerator.
Slice with a serrated knife.
Ingredients:
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
sweetener, syrup, agave
egg substitute, powder
vanilla extract
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic
sauerkraut, canned, solids and liquids
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, pecans
spartan, real semi-sweet chocolate baking chips,
salad dressing, mayonnaise, regular
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, pecans
Directions:
n a mixing bowl, cream light margarine, sugar, and Splenda.
Add the egg substitute 1/4 cups at a time, beating well after each addition.
Beat in vanilla.
Combine dry ingredients; add to the creamed mixture alternately with water.
Fold in sauerkraut, coconut and pecans.
Pour into three greased and floured 9-in.round baking pans.
Bake at 350F for 20-24 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks; cool completely.
In a bowl, combine melted chocolate and mayonnaise.
Set aside 1-1/4 cups for frosting.
To the remaining chocolate mixture, add half of the coconut and pecans; spread between cake layers.
Spread reserved chocolate mixture over top and sides of cake.
Combine remaining coconut and pecans; press onto sides of cake.
Store in the refrigerator.
Slice with a serrated knife.