Cake Recipes
Chocolate Kraut Cake
Chocolate Kraut Cake is a good moist cake and travels well. It can be made a week or two ahead of time and stored in the freezer. They'll think the sauerkraut is coconut.
Ingredients
- 1 (8 ounce) can sauerkraut
- 3/4 cup butter
- 2 cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup cocoa
- 3/4 cup buttermilk
- 1 cup boiling water
Instructions
- Rinse sauerkraut well with cold water; drain, then put into blender and chop fine. Set aside.
- Cream butter with sugar; add eggs and vanilla extract and beat well.
- Sift together dry ingredients and add alternately with buttermilk. Add sauerkraut and mix well. Lastly, fold in boiling water.
- Bake in a greased and floured 13 x 9-inch pan at 350 degrees F for 35 minutes.
- Ice with your favorite chocolate icing.