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Sauerkraut Chocolate Cake

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Sauerkraut Chocolate Cake Sauerkraut Chocolate Cake
Serves: 
12
Image: 
What You Need: 

2/3 cup margarine or butter
1-1/2 cups sugar
3 eggs
1 teaspoon vanilla
1/2 cup unsweetened cocoa
2-1/4 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
2/3 cup drained sauerkraut, rinsed and chopped

Whipped Cream Frosting
1-1/2 cups heavy cream, well chilled
3 tablespoons sugar
 

Preheat oven to 350 degrees F. Grease and flour one 9 X 13 baking pan or two 8-inch square or round baking pans.

In large bowl, thoroughly cream margarine with sugar. Beat in eggs and vanilla. In another large bowl, sift together cocoa, flour, baking powder, baking soda and salt; add dry mixture alternately with water to egg mixture. Stir in sauerkraut.

Spoon into prepared baking pans. Bake about 30 to 35 minutes, or until wooden pick inserted in center comes out clean and cake begins to pull away from sides of pan. Let cool. Invert cakes to remove from pans. Spread Whipped Cream Frosting on top of sheet cake or one round cake and top with second cake and frost top and sides.

Whipped Cream Frosting
Whip cream with sugar until soft peaks form. Makes about 3 cups.