Chocolate Sauerkraut Cake

[Antilope]

Chocolate Sauerkraut Cake

When prepared, the sauerkraut in cake tastes like coconut.

Cake Ingredients:

2/3 cup drained sauerkraut, firmly packed
2-1/4 cups sifted all purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup unsweetened cocoa powder (preferable Dutch process)
5-1/3 oz. butter (10-2/3 Tablespoons.), room temperature
1 teaspoon pure vanilla extract
1-1/2 cups granulated sugar
3 large eggs
1 cup cold water or strong coffee, cooled

Cake Instructions:

Preheat oven to 350-F. Prepare two - 9" cake pans, buttered, lined with
parchment paper, and floured. Set aside until needed.

Rinse sauerkraut well in a strainer and squeeze out most of the water. Chop
rather fine, by hand or in a food processor.

In a mixing bowl, sift together flour, salt, baking soda, baking powder
and powdered cocoa.

In another mixing bowl, cream butter, then beat in vanilla and sugar, then eggs.
Add dry sifted ingredients alternately with the water or coffee. Stir in sauerkraut.

Put into two - 9" cake pans, buttered, lined with parchment paper, and floured.

Bake about 30 minutes at 350-F until cake barely springs back in center when touched.

Let stand briefly, then invert onto cooling racks. Cool to room temperature before
frosting.


Frosting Ingredients:

1 pound milk chocolate
1 cup sour cream

Frosting Instructions:

Melt chocolate in double boiler over rather low heat, then stir in sour
cream. Use immediately to frost cake.