Chocolate sauerkraut cake

16 servings

Ingredients

Quantity Ingredient
2¼ cup Flour; Unbleached, Sifted
½ cup Cocoa; Baking
1 teaspoon Baking Powder
1 teaspoon Baking Soda
¼ teaspoon Salt
⅔ cup Butter Or Regular Margarine
1 ounce Semisweet Chocolate
3 ounces Cream Cheese; Softened
1 tablespoon Milk
1½ cup Sugar
3 eaches Eggs; Large
1 teaspoon Vanilla
1 cup ; Water
⅔ cup Sauerkaraut; *
1 cup Confectioners' Sugar
⅛ teaspoon Salt
½ teaspoon Vanilla extract

Directions

CREAMY CHOCOLATE FROSTING

* 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 bakeing pan.

Bake in a preheated 350 degree F. 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.

NOTE: This is one of those dishes that sound absolutely horrible, but tastes great. It is also one of those recipes that is a classic but you can never find in most cookbooks. I have fooled my kids with this as well as seen it done on TV. Everyone thinks that the sauerkraut is coconut. So be sure to rinse and drain the sauerkraut several times when you make this recipe.

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