Chocolate Sauerkraut Cake

Recipe Ingredients

		Cake
2 1/4 cups	140g / 4.9oz	Flour - unbleached, sifted
1/2 cup	55g / 1.9oz	Cocoa - baking
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Baking soda
1/4 teaspoon	1.3ml	Salt
2/3 cup	131g / 4.6oz	Butter or regular margarine
1 1/2 cups	297g / 10oz	Sugar
3		Eggs - large
1 teaspoon	5ml	Vanilla
1 cup	237ml	Water
2/3 cup	157ml	Sauerkraut - *
		Creamy Chocolate Frosting
1 oz	28g	Semisweet chocolate
3 oz	85g	Cream cheese - softened
1 tablespoon	15ml	Milk
1 cup	198g / 7oz	Confectioners' sugar
1/8 teaspoon	0.6ml	Salt
1/2 teaspoon	2.5ml	Vanilla extract

Recipe Instructions

* 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 baking pan.

Bake in a preheated 350F. 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.

Source:
The Ladies Home Journal April 1991

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