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Chocolate Kraut Cake

This 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.


  • 1 (8 ounce) can sauerkraut
  • 3/4 cup butter or margarine
  • 2 cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cocoa
  • 3/4 cup buttermilk
  • 1 cup boiling water


  1. Rinse sauerkraut well with cold water; drain, then put into blender and chop fine. Set aside.
  2. Cream butter with sugar; add eggs and vanilla extract and beat well.
  3. Sift together dry ingredients and add alternately with buttermilk. Add sauerkraut and mix well. Lastly, fold in boiling water.
  4. Bake in a greased and floured 13 x 9-inch pan at 350 degrees F for 35 minutes.
  5. Ice with your favorite chocolate icing.

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