2 1/4 c Flour; Unbleached, Sifted
1 ts Baking Powder
1/4 ts Salt
1 1/2 c Sugar
1 ts Vanilla
2/3 c Sauerkaraut; *
1/2 c Cocoa; Baking
1 ts Baking Soda
2/3 c Butter Or Regular Margarine
3 Eggs; Large
1 c ; Water
———————-CREAMY CHOCOLATE FROSTING———————-
1 oz Semisweet Chocolate
1 tb Milk
1/8 ts Salt
3 oz Cream Cheese; Softened
1 c Confectioners’ Sugar
1/2 ts Vanilla extract
* Sauerkraut should be rinsed and drained thoroughly and then chopped
coarsely.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++ Sift together the flour, cocoa, baking powder, baking soda and
salt; set aside. Cream together the butter and sugar in a bowl until
light and fluffy, using an electric mixer set at medium speed. Add
eggs, one at a time, beating well after each addition. Beat in
vanilla. Add dry ingredients alternately with water to creamed
mixture, beating well after each addition. Stir in sauerkraut.
Spread batter in greased 13 x 9 x 2-inch bakeing pan. Bake in a
preheated 350 degree F. oven for 35 minutes or until cake tests done.
Cool in pan on rack. Frost with Creamy Chocolate Frosting. Cut into
squares. CREAMY CHOCOLATE FROSTING: Melt chocolate in a custard cup
in hot water. Cool slightly. Combine chocolate, cream cheese, milk,
confectioners’ sugar, salt, and vanilla in a bowl. Beat with an
electric mixer at high speed until smooth and creamy. NOTE: This is
one of those dishes that sound absolutely horrible, but tastes great.
It is also one of those recipes that is a classic but you can never
find in most cookbooks. I have fooled my kids with this as well as
seen it done on TV. Everyone thinks that the sauerkraut is coconut.
So be sure to rinse and drain the sauerkraut several times when you
make this recipe.
Yields
16 servings