Sauerkraut Chocolate Cake |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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For an adventurous cake, try this recipe. People might need a little coaxing to try it but once they do, they will love it.The Fremont Company Ingredients:
1/2 cup butter, softened |
1-1/2 cups sugar |
3 eggs |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1/2 cup baking cocoa |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup water |
3/4 cup sauerkraut, drained, squeezed dry and chopped |
silk chocolate frosting: |
1-1/3 cups butter, softened |
4 ounces unsweetened chocolate, melted |
1-1/2 teaspoons vanilla extract |
5-1/2 cups confectioners' sugar |
1/4 cup milk |
Directions:
1. In a bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each. Add vanilla. Combine flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with water. Stir in sauerkraut. Pour into two greased and floured 8-in. round baking pans.
2. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
3. For frosting, beat butter, chocolate and vanilla in a bowl; add sugar and beat well. Add milk; beat until smooth and fluffy. Spread between layers and over top and sides of cake. Yield: 12 servings.
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