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scratch - Chocolate Sauerkraut Cake w/Velvet Frosting

Source of Recipe

internet, somewhere


List of Ingredients

scratch - Chocolate Sauerkraut Cake w/Velvet Frosting

for the cake:
1 6oz. pkg. or 1 c. semi sweet real chocolate morsels
2 c. unsifted flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 c. rinsed and drained sauerkraut
1/2 c. softened butter
1 1/4 c. sugar
1 tsp. vanilla extract
2 eggs
3/4 c. water

for the velvet frosting:
1 6oz. pkg. or 1 c. semi sweet real chocolate morsels
1/2 c. sour cream
1 tsp. vanilla extract
1/4 tsp. salt
2 1/2 c. sifted powdered confectioners sugar

for the cake:
Preheat the oven to 350. Grease and flour two 8 or 9" round cake pans.
Melt the chocolate over hot, but not boiling water in the top of a double boiler.
Remove from heat and set aside.
In a small bowl, stir together the flour, baking powder, baking soda and salt. Set aside.
Chop sauerkraut up to very fine. Set aside.
In a large bowl, combine the butter, sugar and vanilla extract and beat until creamy.
Add the eggs, one at a time, beating well after each addition.
Add the flour mixture alternately with the water.
Blend in the melted morsels.
Fold in the sauerkraut.
Pour batter evenly into the two cake pans.
Bake for 35 to 40 minutes or until tester comes out clean.
Remove from oven and let cool for 10 minutes.
Then remove from the pans and let cool completely before frosting.

for the velvet frosting:
Melt the chocolate over hot, but not boiling water in the top of a double boiler.
Remove from heat and blend in the sour cream, vanilla and salt.
Gradually mix in the confectioners sugar.
Frost cooled cake.
Makes enough for an 8 or 9", two layer cake.



Recipe