Cumulonimbus Chocolate Cake

• 23 cup sauerkraut
• 2 cups flour, all-purpose
• 1/2 cup cocoa powder unsweetened
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 23 cup butter unsalted, softened
• 1 1/2 cups sugar granulated
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup coffee strong, cooled
• 1 pound milk chocolate chopped
• 8 ounces sour cream

1. Preheat oven to 350F (180C).
2. Grease and flour 2 8 inch baking pans.
3. In a sieve, rinse and drain the sauerkraut.
4. Snip fine and set aside.
5. In a bowl, combine the flour, cocoa powder, baking soda and salt.
6. In a large mixing bowl, beat the butter, sugar and vanilla extract with an electric mixer until well combined.
7. Add the eggs, beating after each addition.
8. Add the dry ingredients alternately with the coffee, beating until just combined.
9. By hand, stir in the sauerkraut.
10. Turn into the prepared pans.
11. Bake for 30 to 35 minutes, or until done.
12. Cool in the pans for 10 minutes.
13. Remove and cool completely.
14. Frosting: In a heavy saucepan, over very low heat, melt the chopped chocolate.
15. Cool for 10 minutes.
16. Stir in the sour cream; the mixture may stiffen at first, but will become smooth as you stir in all of the sour cream.

sauerkraut, flour, cocoa, baking soda, salt, butter, sugar, vanilla, eggs, coffee, chocolate chopped, sour cream

Taken from recipeland.com/recipe/v/cumulonimbus-chocolate-cake-38463 (may not work)