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SAUERKRAUT CAKE WITH MOCHA WHIPPED CREAM

Source of Recipe

Judy


List of Ingredients

2 1/4 cups sifted flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder'
1 teaspoon baking soda
1/4 teaspoon salt
2/3 cup butter or margarine at room temp.
1/2 cup sugar
3 large eggs
1 teaspoon vanilla
1 cup strong coffee (leftovers from the morning drink!)
2/3 cup sauerkraut, rinsed, drained, and coarsely chopped



Recipe

Combine with a fork the first 5 ingredients in a large bowl.

In another bowl, measure butter. On medium speed, cream butter. Gradually add sugar and eggs, one at a
time. Add vanilla. Add liquid and dry ingredients alternately, beginning and ending with flour. Stir in sauerkraut.

Bake in 2 greased, floured 8" cake pans at 350
degrees for 25-30 minutes.

Frost with Mocha Whipped Cream when cooled:

1 1/2 cups whipping cream
3 tablespoons sugar
1 tablespoon instant coffee
2 tablespoons unsweetened cocoa

Whip cream until soft peaks form. Sift together rest of ingredients and add to whipped cream. Whip until stiff (or until desired texture for spreading is reached).