SAUERKRAUT SURPRISE CAKE
A Moist, Chocolate Cake
Our listener, Lin did a Google search after hearing one of our callers,
Stephanie, ask for this unusual cake, and forwarded a copy. Then, we
received an e-mail from our listener Millie who has used this recipe
since finding it in Better Homes and Gardens magazine in 1975. She
says,“ I want to tell you that I have had this recipe since 1975…It is a
great fudgie cake and the sour cream chocolate frosting is scrumptious.
The sauerkraut adds moistness and coconut-like texture - but no sour
flavor - to this delicious cake. It has been my son's favorite since he
was a teenager. The recipe was reprinted in the August 1980 edition of
BHG and is exactly the same as the first time it was published. So here
goes!”

1/2 cup, butter
1 1/2 cups, sugar
3 eggs
1 teaspoon, vanilla extract
2 cups, all purpose flour - sifted
1 teaspoon, baking powder
1 teaspoon, baking soda
1/4 teaspoon, salt
1/2 cup, cocoa powder
one 8 ounce can, sauerkraut - drained, rinsed and finely snipped
1 cup, water

*Sour Cream Chocolate frosting (*recipe below)


In a large mixing bowl, cream butter and sugar together until light.
Beat in eggs one at a time, beating well after each egg. Add vanilla.

Sift flour, baking powder, baking soda, salt, and cocoa together. Add
dry ingredients to egg mixture, alternately with the 1 cup water. Beat
well after each addition. Stir in sauerkraut.

Turn into greased and floured 13 x 9 baking pan. Bake at 350 for 35 to
40 minutes, until the cake tests done.


*SOUR CREAM CHOCOLATE FROSTING


one 6 ounce package, semisweet chocolate chips
4 tablespoons, butter
1/2 cup, sour cream
1 teaspoon, vanilla
1 pound, confectioners sugar

Melt the chocolate chips and butter over low heat. Remove from heat.
Blend in sour cream, vanilla, and salt. Add the sifted sugar and mix
until smooth and of consistency for spreading. Spread over cooled cake.



Copyright © 2004 Melinda Lee All Rights Reserved.