Sauerkraut Chocolate Cakecakes 1 can sauerkraut,14oz; rinse & drain well squeez 2/3 cup butter 1 1/2 cup sugar 3 eggs 2 teaspoon vanilla 1/2 cup cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda salt 2 1/4 cup flour cold water Cream butter and sugar until fluffy. Add eggs one at a time. Beat well after each. Beat in vanilla. Combine cocoa, baking powder, baking soda and salt. Mix into butter mix. Alternately add flour and water to batter. Begin and end with flour. Stir in chopped sauerkraut. Preheat oven to 350 øF. Use a greased 13x9 inch pan or two 7 inch round pans. Bake for 30 minutes. Frost with chocolate icing and serve at room temperature. |
