Sauerkraut and Beer Fudge Cake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 16 |
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Makes a fudgy, moist cake and it is fun to guess the ingredients. Ingredients:
2/3 cup butter or 2/3 cup margarine |
1 1/2 cups granulated sugar |
3 eggs |
1 teaspoon vanilla |
1/2 cup cocoa |
2 1/4 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/4 teaspoon salt |
1 cup beer |
2/3 cup sauerkraut, rinsed and drained |
Directions:
1. Cream butter and sugar together, beating until fluffy.
2. Beat in eggs, one at a time, then vanilla.
3. Combine dry ingredients and and add to egg mixture alternately with beer, beginning and ending with dry ingredients.
4. Stir in sauerkraut.
5. Pour batter in two 8-inch round pans or one tube pan, greased and floured.
6. Bake at 350°F for about 40 minutes, or until cake tests done.
7. Cool 10 minutes and turn out of pan(s).
8. Cool completely and frost with your favorite fudge icing.
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