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scratch - Sauerkraut Cake w/Expresso Frosting

Source of Recipe

somewhere on the internet, again


List of Ingredients

scratch - Sauerkraut Cake w/Expresso Frosting

for the cake:
2/3 c. butter
1 1/2 c. sugar
3 eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 c. water
2/3 c. rinsed and finely chopped sauerkraut

for the expresso frosting:
1 1/2 c. heavy cream
2 tsp. cocoa
3 tbsp. sugar
1 tbsp. instant coffee
1 tsp. rum or 1/2 tsp. rum extract

for the cake:
Preheat oven to 350. Grease and flour two 8 or 9" cake pans.
Cream the butter and sugar together.
Beat in the eggs, one at a time, blending well after each addition.
Mix in the vanilla.
Sift the flour, baking powder, baking soda and salt together and add to the creamed mixture alternately with the water.
Fold in the sauerkraut and pour into pans. (fold in).
Pour into the pans and bake for 35 - 40 minutes or until a tester comes out clean.
Remove from oven and let cool in the pans for 10 minutes. Then remove from the pans and let cool completely.

for the expresso frosting:
Whip the heavy cream.
Add the cocoa, sugar, coffee, and rum and beat all together until soft peaks form and it holds its shape.
Frost the cooled cake.


Recipe