Sauerkraut Cake

Sauerkraut Cake

2/3 cup packed, drained and rinsed sauerkraut
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
2/3 cup butter, softened
1 1/2 cups granulated sugar
3 eggs
1 teaspoon vanilla
1 cup water or coffee
Icing sugar or favorite cake frosting (optional)

Grease a 13 x 9 x 2-inch pan.
Preheat oven to 350 degrees F.

Sauerkraut should be finely chopped.

Sift together the flour, cocoa, baking powder
and baking soda.

Cream well the butter and sugar; add eggs; one
at a time, beating well after each addition.

Stir in vanilla. Add dry ingredients to creamed
mixture alternately with water or coffee.
Stir in sauerkraut.

Bake in preheated oven for 35 minutes or until
cake tests done.

Let cook on rack, then dust with icing sugar or
frost with favorite icing.
Serves 16.

I got this recipe many years ago with the following recipe for a luscious chocolate frosting.

Sour Cream Frosting

6 ounces semi-sweet chocolate
4 tbsp butter
1/2 cup sour cream
1 tsp vanilla
1/4 tsp salt
2 1/2 to 2 3/4 cups sifted powdered sugar

Melt the chocolate with the butter. Remove from heat. Blend in the sour cream. vanilla and salt. Add the powdered sugar beating well until the desired spreadable consistency is reached. The frosting tastes tangy when first made, but the tanginess dissipates.

That frosting looks really good. I was searching the old newspaper archive for cakes with unusual ingredients and thought I would share them here. Whether I would make some of them or not is another question. :stuck_out_tongue:

The sauerkraut cake is delicious and moist. The kraut has the texture of coconut.