Chocolate Sauerkraut Cake II
A delicious chocolate cake with an ingredient best kept secret.
- Serves: 1 person
- ¾cup drained and chopped sauerkraut
- 1½ cups buttermilk
- ⅔cup butter
- 1¾ cups packed light brown sugar
- 2teaspoons vanilla extract
- ⅔cup unsweetened cocoa powder
- 2¼ cups all-purpose flour
- 1½ teaspoons baking powder
- 1teaspoon baking soda
- ¼teaspoon salt
Step 1Preheat 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.
Step 2In 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.
Step 3Pour 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.