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Sauerkraut Chocolate Cake Exps Thso18 7377 C04 18 4b 2

Sauerkraut Chocolate Cake

TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling YIELD: 16 servings.
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

Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 3 large eggs, room temperature
  • 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
  • 4 cups confectioners' sugar
  • 1/4 cup whole milk

Directions

  • 1. Preheat oven to 350°. In a bowl, cream the butter and sugar. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Combine flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with water. Stir in sauerkraut. Pour into 2 greased and floured 8-in. round baking pans.
  • 2. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
  • 3. For frosting, beat butter, chocolate and vanilla in a bowl; add confectioners' sugar and beat well. Add milk; beat until smooth and fluffy. Spread between layers and over top and side of cake.

Nutrition Facts

1 piece: 505 calories, 26g fat (16g saturated fat), 91mg cholesterol, 412mg sodium, 65g carbohydrate (49g sugars, 2g fiber), 5g protein.

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