Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
Preheat oven to
350\u00b0.\tPrepare cake as directed on the box or use
your
own scratch recipe.
Before pouring cake mix into cake pan,
add
1
cup sauerkraut to cake mix; stir thoroughly.\tPour cake
into cake pan and bake as required on box. Allow cake to cool
thoroughly
after removing from the oven. Frost with chocolate
frosting.
Sauerkraut
is
not
noticed except seeing it in the cake.
The taste does not exist.\tYour cake will be very moist.
Cream the 2/3 cup butter and sugar.
Beat
in the eggs. Sift dry
ingredients and add
alternately
with
the
water. Rinse, drain and chop the sauerkraut.
Stir in the sauerkraut. Bake in 350\u00b0 oven in 2 (8-inch) cake pans until center springs back when touched.
Combine the remaining ingredients well and frost the cooled cake.
mall bowl, combine buttermilk with sauerkraut and set aside.
In
Cake:
Cream margarine and sugar well.
Add eggs, one at a time, beating well.
Sift dry ingredients.
Add to the first mixture alternating with the cup of water.
Add vanilla.
When well mixed, add sauerkraut.
Bake at 350 degrees fahrenheit in desired pan.
Frosting:
Mix ingredients well.
Spread over cooled cake.
Cut Twinkies in half lengthwise; line cake pan.
Bake a yellow cake (follow cake recipe), but add 2 packages of French vanilla (instant as directions says) pudding as a topping (for regular cake size) for cake instead of icing.
Pour over the cake.
Then drain one large can of crushed pineapple and spread all over top of pudding.
Then top pineapples with Cool Whip (1 tub).
Sprinkle with 2 cups of coconut and sprinkle chopped finely chopped pecans as decoration.
Can be frozen.
Prepare cake as directed in 13x9 pan,
Grease and flour two 8-inch round cake pans.
On wax paper sift together the flour, baking powder, baking soda, salt and cocoa.
In a large mixing bowl cream butter and sugar.
Thoroughly beat in eggs, one at a time, and vanilla.
Stir in dry ingredients, alternating with water until smooth.
Begin and end with dry.
Stir in sauerkraut.
Turn into pans.
Bake at 350\u00b0 for 30 minutes until cake tester comes out clean.
Cool 10 minutes. Turn out on rack to cool.
*note: this chocolate cake recipe makes 10 servings based on
Rinse sauerkraut with warm water in colander, drain well. Place in heavy saucepan or pot with the butter and seasonings (salt, pepper, caraway seed, juniper berries, onion, apple, whatever you like).
Cover pan tightly, simmer over lowest heat 15 to 30 minutes.
Add liquid (omit salt if bouillon is the liquid). Cook 30 minutes to 1 1/2 hours longer, according to your taste. Makes 6 servings.
ach addition. Stir in the sauerkraut. Pour batter into prepared pan
ith water.
Fold in sauerkraut, coconut and pecans.
Pour
Preheat oven to 350\u00b0.
Grease and lightly flour two 8-inch layer pans.
Cream butter and sugar until fluffy.
Beat in eggs, one at a time.
Add vanilla.
Sift flour, cocoa, baking powder, baking soda and salt.
Add to creamed mixture alternating with water.
Stir in sauerkraut.
Bake in preheated pans at 350\u00b0 for about 30 minutes or until cake tests done.
Frost with your favorite icing.
Cream butter with sugar.
Beat in eggs and vanilla.
Sift together dry ingredients; add alternately with water to egg mixture.
Stir in sauerkraut.
Bake in two greased and floured 8-inch square or round pans at 350\u00b0 for 30 minutes or until cake tests done.
Blend together the butter and sugar.
Beat in eggs and vanilla.
Sift dry ingredients together.
Add dry ingredients and water alternately to egg mixture.
Rinse, drain and chop sauerkraut and stir into cake batter mixture.
Turn into two 8-inch or one 9 x 13-inch pan and bake in a 350\u00b0 oven for 30 minutes or until center springs back when lightly pressed.
Ice and fill with Mocha Whipped Cream or Powder-Sugar Icing.
Rinse sauerkraut.
Snip or chop into small pieces.
Cream butter and sugar until fluffy.
Add eggs and beat well.
Sift all dry ingredients.
Blend vanilla with sugar and butter.
Stir in flour mixture alternately with water.
Fold in sauerkraut.
Pour into 9 x 13-inch buttered and floured pan.
Bake for 30 to 35 minutes at 350\u00b0.
Combine flour, cocoa and sugar in large mixer bowl; mix well. Cut in shortening until crumbly.
Add eggs, vanilla and water; beat well.
Stir in sauerkraut.
Pour into 3 greased and floured 8-inch round cake pans.
Bake at 375\u00b0 for 35 minutes or until layers test done.
Remove to wire racks to cool.
Spread frosting between layers and over top and side of cake.
Yield:
12 servings.