Chocolate-Sauerkraut Cake
- 2/3 cup butter
- 1 1/2 cups sugar
- 3 eggs separated
- 1 teaspoon vanilla
- 1/2 cup natural cocoa
- 2 1/4 cups flour sifted
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup water
- 2/3 cup sauerkraut well drained and chopped
- Preheat the oven to 350F. Grease and flour two 8" or 9" (round) layer-cake pans or a 9x12" pan.
- Sift together the cocoa powder and flour. Set aside.
- Place the sauerkraut in a medium bowl. To this, add the egg yolks and water and mix thoroughly.
- In a large bowl, cream the butter and sugar.
- Add the vanilla and egg whites to the creamed mixture and mix thoroughly.
- Alternating between the wet (sauerkraut) and dry (flour) ingredients, add these to the creamed mixture, making sure to combine thoroughly before switching.
- Combine the baking powder, baking soda, and salt in a small bowl and fold it quickly into the creamed mixture.
- Pour the batter in the pan and bake for 30 minutes, or until a toothpick comes out clean.
butter, sugar, eggs, vanilla, natural cocoa, flour, baking soda, baking powder, salt, water
Taken from www.yummly.com/recipe/Chocolate-Sauerkraut-Cake-1653289 (may not work)