Sauerkraut Chocolate Cake

• 2 1/4 c. sifted all-purpose flour
• 1/2 c. unsweetened cocoa
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 1/2 c. sugar
• 2/3 c. butter, at room temperature
• 3 large eggs
• 1 tsp. vanilla
• 1 c. strong black coffee
• 2/3 c. sauerkraut, rinsed, drained and coarsely chopped

1. Combine first 5 ingredients in a large mixing bowl.
2. Combine with a fork.
3. Cream butter with electric mixer.
4. On medium speed, gradually add sugar and eggs, one at a time.
5. Add vanilla.
6. Add liquid and dry ingredients alternately, beginning and ending with flour; stir in sauerkraut.
7. Bake in 2 greased and floured 8-inch round pans at 350u0b0 for 25 to 30 minutes (or until cakes test done).
8. Fill and frost with Mocha Whipped Cream Frosting (recipe follows).

flour, unsweetened cocoa, baking powder, baking soda, salt, sugar, butter, eggs, vanilla, black coffee, sauerkraut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=573438 (may not work)