Cumulonimbus Chocolate Cake

Recipe Ingredients

2/3 cup	157ml	Sauerkraut
2 cups	125g / 4.4oz	All-purpose flour
1/2 cup	55g / 1.9oz	Unsweetened cocoa powder
1 teaspoon	5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
2/3 cup	131g / 4.6oz	Unsalted butter - softened
1 1/2 cups	297g / 10oz	Granulated sugar
1 teaspoon	5ml	Vanilla extract
3		Eggs
1 cup	237ml	Brewed coffee - strong, cooled
		Chocolate Sour Cream Frosting
1 lb	454g / 16oz	Milk chocolate - chopped
8 oz	227g	Sour cream

Recipe Instructions

Preheat oven to 350F Grease and flour 2 8" baking pans.

In a sieve, rinse and drain the sauerkraut. Snip fine and set aside.

In a bowl, combine the flour, cocoa powder, baking soda and salt.

In a large mixing bowl, beat the butter, sugar and vanilla extract with an electric mixer until well combined. Add the eggs, beating after each addition.

Add the dry ingredients alternately with the coffee, beating until just combined. By hand, stir in the sauerkraut. Turn into the prepared pans.

Bake for 30 to 35 minutes, or until done.

Cool in the pans for 10 minutes.

Remove and cool completely.

Frosting: In a heavy saucepan, over very low heat, melt the chopped chocolate. Cool for 10 minutes. Stir in the sour cream; the mixture may stiffen at first, but will become smooth as you stir in all of the sour cream.

Source:
Midwest Living, February 1996

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