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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This was in my moms recipe box also. When I first saw this, I thought, mercyyyyy, no way that will be good. But I did bake it and was I ever surprised. It's awesome! Ingredients:
2/3 cup butter |
1 1/2 cup sugar |
1 teaspoon vanilla |
3 eggs |
1/2 cup cocoa |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 teaspoon baking soda |
2 1/4 cups flour -- sifted |
1 cup water |
2/3 cup sauerkraut -- drained thoroughly rinsed and chopped |
***cocoa buttercream frosting |
3/4 cup cocoa |
1 pinch salt |
2 cups powdered sugar |
1/2 cup butter |
1 teaspoon vanilla |
3/4 cup whipping cream |
Directions:
1. Preheat oven to 325°F.
2. Grease and flour 3 (8-inch) cake pans.
3. Cream butter and sugar until smooth. Add vanilla and eggs, one at a time.
4. Sift dry ingredients together and add alternately with water. Mix well.
5. Fold in drained sauerkraut.
6. Turn into cake pans. Bake in preheated oven for approximately 30 minutes or until cake springs back at the touch.
7. Remove from pans immediately, cool on a rack, then frost with
8. Cocoa Buttercream Frosting.
9. COCOA BUTTERCREAM FROSTING:
10. Combine cocoa, salt, and sugar.
11. Cream butter and vanilla. Add cream. Combine the sugar mixture and cream mixture a little at a time, then beat 2 minutes at high speed with an electric mixer.
12. Spread on cooled cake.
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