About this recipe: Don't be alarmed when I reveal the secret... it's sauerkraut. You won't be able to taste it in this wonderful chocolate cake, but it does add a great texture.
I substituted 6 T. flaxseed meal for about a third of the butter. I also added between 1/2 and 3/4 c. semi-sweet chocolate chips along with the sauerkraut. I baked this in a Bundt pan for 45 minutes. It was very nice, but next time I will increase the cocoa a bit and be sure I add the chocolate chips again. This recipe is a real keeper. Even the pickiest eaters in my house had no idea at all that there was sauerkraut in it; they loved it! - 13 Jan 2009 (Review from Allrecipes US | Canada)
This was really good, I was very pleased. I chopped the sauerkraut super fine, so there were only a few incidents with stringy pieces. I frosted this cake with the Chocolate Frosting I recipe and took a few pieces down to the boys at the neighborhood bar and they enjoyed it. UPDATE: Still delicious, made it again. - 23 Jul 2007 (Review from Allrecipes US | Canada)
It was pretty good, the saurkraut needs 2 either be chopped really super fin eor food processed. My brother really didn't enjoy the stringy pieces of pickeled cabbage. - 24 Feb 2007 (Review from Allrecipes US | Canada)