By The Krautfather Desserts
September 25, 2012
2 1/4 cup all purpose flour
1 tsp baking powder
2/3 cup shortening or butter ( can use Smart Balance)
3 eggs or 3/4 cup egg substitute
1/4 tsp salt
1 cup water
1 tsp baking soda
1 1/2 cups sugar
1 1/4 tsp vanilla
1/2 cup cocoa
1/2 - 2/3 cup sauerkraut, rinsed, drained and chopped
1Cream together sugar, shortening or butter; add eggs or substitute and mix well.
2Add vanilla, salt, and cocoa.
3In a separate bowl, sift flour, baking powder and baking soda.
4Alternately add flour mixture and water to creamed mixture.
5Add chopped sauerkraut and mix until well incorporated in cake mixture.
6Bake in a greased and floured 13x9 pan at 375 degrees for 35-45 minutes. (Check for doneness at 35 minutes) Cool before frosting.
7You may serve plain, but this cake is especially good with chocolate frosting.
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