Sauerkraut Brownie Cake

• 1/2 cup butter
• 3 ounces unsweetened chocolate
• 1-1/4 cups sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup sauerkraut, rinsed, drained and finely chopped
• 1/2 cup chopped walnuts
• 1/4 cup butter
• 2 to 3 tablespoons whole milk
• 1/2 cup packed brown sugar
• 1 ounce unsweetened chocolate
• 1/2 cup chopped walnuts
• 1/2 cup confectioners' sugar
• 1/2 teaspoon vanilla extract

1. In a small saucepan, melt butter and chocolate over low heat, stirring until smooth. Remove from the heat; place it in a large bowl along with sugar, vanilla and eggs. Beat well.
2. Combine dry ingredients; stir in to batter until well blended. Stir in sauerkraut and nuts. Spread into a greased 9-in. square baking pan.
3. Bake at 350u0b0 for 30 minutes or until cake tests done. Cool before frosting.
4. For glaze, bring first four ingredients to boil in a heavy saucepan. Boil for 3 minutes; do not stir. Remove from the heat; immediately stir in nuts, sugar and vanilla. Pour hot glaze onto center of cake and spread to edges. Cool before cutting.

butter, chocolate, sugar, vanilla, eggs, flour, baking powder, salt, sauerkraut, walnuts, butter, milk, brown sugar, chocolate, walnuts, sugar, vanilla

Taken from www.tasteofhome.com/recipes/sauerkraut-brownie-cake/ (may not work)