Baked Chocolate Kraut Donuts
Until you taste it, you’ll never believe the magnificent effect sauerkraut has on chocolate baked goods! These Chocolate Kraut Donuts are just delicious! They begin with a chocolate fudge cake mix, so they are simple to make, the kraut adds moisture that makes these baked donuts light and airy. Topped with chocolate ganache and left plain or decorated with all sorts of goodies!
Servings: 15 Donuts
Calories: 242kcal
Equipment
Ingredients
- 1 15.25 ounce Chocolate Fudge Cake Mix
- 1 cup milk
- 1/3 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 3 eggs
- 3/4 cup Frank's Kraut rinsed, drained, chopped
- 1 cup chocolate chips
- 1/4 cup heavy cream
- For decorating: sprinkles chopped nuts, coconut, flavored baking sprinkles (if desired)
Instructions
- Preheat oven to 350 degrees and spray donut pan with non-stick cooking spray. Set aside.
- Measure your sauerkraut and give it a quick rinse with cold water. Drain it, and squeeze as much of the liquid out that you can. Chop it and set it aside.
- In your mixing bowl, combine cake mix, milk, oil, vanilla and eggs for about 30 seconds on low. Increase mixer speed to medium, and beat for 2 minutes.
- Fold the sauerkraut into the batter on low.
- Fill the donut pans. I like to use a ziplock bag with the corner cut off to squeeze the batter into the donuts pans. Makes it so much easier to fill them!
- Bake for 15 minutes. Donuts are done when a toothpick inserted inside comes out clean.
- Let rest in the donut pan for a minute or two, then flip them out onto a cooling rack to cool completely.
- In a saucepan over low heat stir the chocolate chips and cream together until smooth.
- "Frost" cooled donuts with chocolate ganache, and sprinkle with toppings of desired.
Nutrition
Serving: 1g | Calories: 242kcal | Carbohydrates: 17g | Protein: 5g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Cholesterol: 51mg | Sodium: 231mg | Fiber: 2g | Sugar: 12g