SAUERKRAUT CHOCOLATE CAKE
Number Of Ingredients 11
Steps:
- Oven to 350. Butter 2 9-in. cake pans, lined w/ parchment paper, dust w/ bread crumbs (I use more cocoa). Put sauerkraut in large bowl, add cold water to cover, rinse thoroughly, drain & squeeze a bit (but not too much). (May still smell like sauerkraut, that's okay). Chop sauerkraut by hand or in food processor, for 10-15 seconds. Sift flour, salt, baking powder & soda, and cocoa. Set aside. Beat butter till soft. Add vanilla, sugar, eggs 1 at a time. Add sifted dry ingredients in 3 additions alternating w/ water (or coffee) in 2 additions. Stir in sauerkraut. Bake for approx 30 min, just until top barely spring back when lightly pressed. Do not overbake. Let stand in pans a few minutes. Frost w/ a chocolate & sour cream icing (1 lb milk chocolate, 1 c sour cream-- melt chocolate in double boiler until melted. Transfer to electric mixer bowl, add 1 c sour cream, beat until smooth. Use immediately)
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