Chocolate saurkraut cake
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Butter or margarine |
| 1½ | cup | Sugar |
| 3 | Eggs | |
| 1 | teaspoon | Vanilla |
| ½ | cup | Unsweetened cocoa |
| 2¼ | cup | Flour, sifted |
| 1 | teaspoon | Soda |
| 1 | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| 1 | cup | Water |
| ⅔ | cup | Saurkraut, well drained |
Directions
Cream butter and sugar; add eggs one at a time, beating after each addition. Add vanilla. Sift dry ingredients together; add alternately with water to creamed mixture. Rinse drained saurkraut well in cold water, drain again. Chop or snip into very small pieces. Add to batter. Divide batter between 2 greased and floured 8-inch pans. Bake in preheated (350 F.) oven for about 30 minutes.
From: Steve Herrick Source: [Old Newspaper Clipping]