Sauerkraut Cake Recipe
- 1/2 cup butter
- 1 1/2 cups white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 cup water
- 8 ounces sauerkraut – drained, rinsed and finely chopped
- 1 cup semisweet chocolate chips
- 4 tablespoons butter
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 3/4 cups sifted confectioners' sugar
- 1/4 teaspoon salt
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9×13 inch baking pan.
- In a large mixing bowl, cream 1/2 cup of the butter and all of the white sugar until light. Beat in eggs one at a time, mixing well after each one. Stir in 1 teaspoon of the vanilla.
- Sift together flour, baking powder, baking soda,1/4 teaspoon of the salt, and cocoa. Add to creamed mixture alternately with the water beating after each addition. Stir in the sauerkraut. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cake cool in pan and then frost with Sour Cream Chocolate Frosting.
- To Make Frosting: Melt semi-sweet chocolate chips and the 4 tablespoons of butter. Blend in the sour cream, 1 teaspoon vanilla, 1/4 teaspoon salt. Gradually add confectioner's sugar until frosting is of spreading consistency. Beat well. Spread onto cooled cake.
