I’ve posted my from scratch sauerkraut cake recipe here years ago. A quick version is to use a dark chocolate (a must) boxed mix and add a can of drained, rinsed and rough chopped sauerkraut. Don’t use the sauerkraut with the extra spices, just the regular plain. While it gives a little different taste, you can’t tell there is sauerkraut in it. Most think the texture is coconut. You don’t need a frosting as it’s rich and moist enough. That or a pineapple angel food is what I request for my birthday.
The Sauerkraut Cake sounds very interesting! My husband is a sauerkraut fan; I’ll have to sneak it on him sometime ;-)
-JT
Another sneaky easy cake is to use any yellow cake mix or homemade. Bake as normal and let cool a bit. Toast crushed walnuts or pecans about half a cup per normal layer. Warm half a cup of honey and melt half a stick of butter in it. Stir in the nuts and a pinch salt. A few shakes of cinnamon or a squeeze of lemon is good.
Poke holes all over the cake and pour the honey nut mixture over it. Let sit ten minutes and serve with whipped cream and strawberries if you like.