A delicious chocolate cake with an ingredient best kept secret.
Chocolate Sauerkraut Cake II
- 3/4 cup drained and chopped sauerkraut
- 1 1/2 cups buttermilk
- 2/3 cup butter
- 1 3/4 cups packed light brown sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 2/3 cup unsweetened cocoa powder
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Sift cocoa, flour, baking powder, baking soda and salt together and set aside. In a separate small bowl, combine buttermilk with sauerkraut and set aside.
2 In a large bowl, cream butter, brown sugar and vanilla until light and fluffy. Add eggs and beat in. Add flour mixture alternately with sauerkraut mixture. Beat only until blended.
3 Pour batter into 9×13 inch pan. Bake at 350 degrees F (175 degrees C) for about 45 minutes, or until toothpick inserted into cake comes out clean. Cool cake and frost with your favorite chocolate frosting.
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