Kraut Cake

• 2-1/4 cups (525 ml) flour
• 1 tsp (5 ml). baking soda
• 1/4 tsp (1 ml). salt
• 1/2 cup (125 ml) cocoa
• 2/3 cup (150 ml) butter
• 1-1/2 cups (350 ml) sugar
• 1 tsp (5 ml). vanilla
• 3 eggs
• 1 cup (225 ml) water
• 2/3 cup (150 ml) rinsed-drained-chopped sauerkraut
• 1-1/2 cups (350 ml) whipping cream
• 3 tbsp (45 ml) sugar
• 1/2 tbsp (7 ml) instant coffee
• 1 tbsp (15 ml) cocoa

1. Sift flour, baking soda, salt and cocoa.
2. Cream butter, l 1/2 cup (125 ml) sugar and vanilla.
3. Beat in eggs, one at a time.
4. Stir in flour, alternately with water.
5. Stir in sauerkraut.
6. Pour in 8" pans.
7. Bake at 350 degrees (175 C.) for 30 minutes.
8. Cool.
9. Whip 1-1/2 cups (350 ml) whipping cream with 3 tbsp (45 ml) sugar, instant coffee and cocoa until stiff peaks form.
10. Frost cake when cool.
11. Refrigerate.

flour, baking soda, salt, cocoa, butter, sugar, vanilla, eggs, water, sauerkraut, whipping cream, sugar, coffee, cocoa

Taken from online-cookbook.com/goto/cook/rpage/000727 (may not work)