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