When using it in recipes like Chocolate Sauerkraut Cake, is there a difference?

For what you are making , go with the bagged sauerkraut over the canned . The flavor of the can will carry over into of the cookies .

the canned variety works great in Joanna Fluke recipe!! Have made these and all other goodies in her books!! They are super fantastic with ease as you don't need to measure exactly or sift flour!!

the bagged variety is just as good but won't last as long as the canned variety. Both need to be drained and rinsed.

I much prefer the old ladies homemade sauer kraut for anything, especially for eating!!

That is most likely what you are looking for.. Hope it helps! Constituents half of cup butter 1 half of cups white sugar 3 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt half cup unsweetened cocoa powder 1 cup water 1 cup drained and chopped sauerkraut 16 oz. Semisweet chocolate chips 4 tablespoons butter half cup sour cream 2 3/four cups confectioners' sugar directions Preheat oven to 350 degrees F (a hundred seventy five degrees C). Grease and flour one 13x9 inch cake pan. In a massive mixing bowl, cream 1/2 cup butter or margarine and sugar except light. Beat in eggs, one by one; add 1 teaspoon vanilla. Sift collectively flour, baking powder, baking soda, 1/4 teaspoon salt and cocoa powder. Add to creamed blend alternately with water, beating after each addition. Stir in sauerkraut. Pour batter into ready pan. Bake at 350 levels F (a hundred seventy five degrees C) for 35 to 40 minutes. Let cake cool in pan. Frost with bitter Cream Chocolate Frosting. Cut into squares to serve. To Make sour Cream Chocolate Frosting: soften the semi-sweet chocolate portions and 4 T butter or margarine over low heat. Remove from heat. Combo within the sour cream, 1 teaspoon vanilla, and 1/4 teaspoon salt. Step by step add sifted confectioners' sugar to make spreading consistency. Beat well. Spread over cooled cake.