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 Sauerkraut Chocolate Cake

2 1/4 cups sifted flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder'
1 teaspoon baking soda
1/4 teaspoon salt
2/3 cup butter or margarine at room temp.
1/2 cup sugar
3 large eggs
1 teaspoon vanilla
1 cup strong coffee
2/3 cup sauerkraut, rinsed, drained, and coarsely chopped

Combine with a fork the first 5 ingredients in a large bowl. In
another bowl, measure
butter. On medium speed, cream butter. Gradually add sugar and eggs,
one at a
time. Add vanilla. Add liquid and dry ingredients alternately,
beginning and ending
with flour. Stir in sauerkraut. Bake in 2 greased, floured 8" cake
pans at 350
degrees for 25-30 minutes.

Frost with Mocha Whipped Cream when cool:

1 1/2 cups whipping cream
3 tablespoons sugar
1 tablespoon instant coffee
2 tablespoons unsweetened cocoa

Whip cream until soft peaks form. Sift together rest of ingredients
and add to whipped cream. Whip until stiff.


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