German Chocolate Sauerkraut Fudge Cake

Prep Time: 0 Minutes

Cook Time: 30 Minutes

Ready In: 30 Minutes

Servings: 12

The German tradition meets the dry Irish humor in this melt-in-your-mouth chocolate cake recipe. We loved to watch our guests gape in surprise when the secret ingredient was revealed.

Ingredients:

german chocolate sauerkraut fudge cake

the german tradition meets the dry irish humor in this melt-in-your-mouth chocolate cake recipe. we loved to watch our guests gape in surprise when the secret ingredient was revealed.

prepare

grease and flour two 8-inch baking pans. set aside. set oven temperature to 350 degrees.

sift together

one-half cup unsweetened cocoa

two and one-fourth cups sifted all-purpose flour

prepare

two-thirds cup rinsed, drained and chopped sauerkraut (do not be tempted to squeeze the sauerkraut dry)

add to the sauerkraut

3 lightly beaten egg yolks

1 cup water, at room temperature

cream

two-thirds cup butter, at room temperature

one and one-half cups refined sugar, or three-fourths cup fruit sugar

add

1 teaspoon vanilla

3 egg whites, at room temperature

rising agent mixture

1 teaspoon baking powder, 1 teaspoon baking soda, one-fourth teaspoon salt (stirred together)

Directions:

1. To the creamed mixture, beat through alternate additions of the yolk- sauerkraut-water mixture with the flour mixture. Do not allow water to come into direct contact with the flour. Do not overbeat. Carefully but thoroughly fold in the rising agent. Pour the batter into the pans, coasing it evenly into place with a spatula. Bake for 30 minutes.
2. Mocha Whipped Cream Frosting:
3. Whip one and one-half cups heavy cream with all of the following:
4. 3 tablespoons sugar (allow the sugar to completely dissolve into the cream before whipping)
5. 1 tablespoon instant coffee (Medaglia D’Oro instant espresso is best but Folgers will do)
6. 2 teaspoons unsweetened cocoa
7. 2 tablespoons rum
8. You may wish to brush the cake with coffee liqueur before frostin

By RecipeOfHealth.com