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Sauerkraut Chocolate Cake

For an adventurous cake, try this recipe. People might need a little coaxing to try it but once they do, they will love it.—The Fremont Company

12 ServingsPrep: 20 min. Bake: 35 min. + cooling

Ingredients

1/2 cup butter, softened
1-1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
3/4 cup sauerkraut, drained, squeezed dry and chopped
SILK CHOCOLATE FROSTING:
1-1/3 cups butter, softened
4 ounces unsweetened chocolate, melted
1-1/2 teaspoons vanilla extract
5-1/2 cups confectioners' sugar
1/4 cup milk

Directions

In a bowl, cream the butter and sugar. Add eggs, one at a time,
beating well after each. Add vanilla. Combine flour, cocoa, baking
powder, baking soda and salt; add to the creamed mixture alternately
with water. Stir in sauerkraut. Pour into two greased and floured
8-in. round baking pans.
Bake at 350° for 35-40 minutes or until a toothpick inserted near

2 of 2

Sauerkraut Chocolate Cake (continued)

Directions (continued)

the center comes out clean. Cool in pans for 10 minutes before
removing to wire racks to cool completely.
For frosting, beat butter, chocolate and vanilla in a bowl; add sugar
and beat well. Add milk; beat until smooth and fluffy. Spread
between layers and over top and sides of cake. Yield: 12 servings.

Nutrition Facts: 1 serving (1 piece) equals 680 calories, 31 g fat (19 g saturated fat), 129 mg cholesterol, 598 mg sodium, 99 g carbohydrate, 2 g fiber, 5 g protein.