2 1/4 c Flour; Unbleached, Sifted
1/2 c Cocoa; Baking
1 ts Baking Powder
1 ts Baking Soda
1/4 ts Salt
2/3 c Butter Or Regular Margarine
1 1/2 c Sugar
3 ea Eggs; Large
1 ts Vanilla
1 c ; Water
2/3 c Sauerkaraut; *
———————-CREAMY CHOCOLATE FROSTING———————-
1 oz Semisweet Chocolate
3 oz Cream Cheese; Softened
1 tb Milk
1 c Confectioners’ Sugar
1/8 ts Salt
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