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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3/4 cup butter or margarine, softened |
1 1/2 cups sugar |
3 eggs |
1 teaspoon vanilla |
2 1/4 cups all-purpose flour, divided |
1/2 cup cocoa |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup water |
3/4 cup chopped sauerkraut, drained |
1/2 cup chopped pecans |
rich butter frosting |
Directions:
1. Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
2. Combine 2 cups flour, cocoa, baking powder, soda, and salt; add to creamed mixture alternately with water, beginning and ending with dry ingredients. Mix well after each addition. Dredge sauerkraut and pecans in remaining 1/2 cup flour; stir to coat well. Stir mixture into batter.
3. Spoon batter into an un-greased 15- x 10- x 1-inch jellyroll pan. Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool completely. Frost with Rich Butter Frosting. Cut cake into squares to serve.
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