CHOCOLATE SAUERKRAUT CAKE II

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Chocolate Sauerkraut Cake II image

A delicious chocolate cake with an ingredient best kept secret.

Provided by Jane Hammer

Categories     World Cuisine Recipes     European     German

Yield 24

Number Of Ingredients 11

¾ cup drained and chopped sauerkraut
1 ½ cups buttermilk
⅔ cup butter
1 ¾ cups packed light brown sugar
2 teaspoons vanilla extract
2 eggs
⅔ cup unsweetened cocoa powder
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift cocoa, flour, baking powder, baking soda and salt together and set aside. In a separate small bowl, combine buttermilk with sauerkraut and set aside.
  • In a large bowl, cream butter, brown sugar and vanilla until light and fluffy. Add eggs and beat in. Add flour mixture alternately with sauerkraut mixture. Beat only until blended.
  • Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for about 45 minutes, or until toothpick inserted into cake comes out clean. Cool cake and frost with your favorite chocolate frosting.

Nutrition Facts : Calories 168.4 calories, Carbohydrate 27.1 g, Cholesterol 29.7 mg, Fat 6.1 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 3.7 g, Sodium 200 mg, Sugar 16.5 g

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