Cumulonimbus chocolate cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Sauerkraut |
| 2 | cups | All-purpose flour |
| ½ | cup | Unsweetened cocoa powder |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ⅔ | cup | Unsalted butter; softened |
| 1½ | cup | Granulated sugar |
| 1 | teaspoon | Vanilla extract |
| 3 | Eggs | |
| 1 | cup | Brewed coffee; strong, cooled -Chocolate-Sour Cream Frosting--- |
| 1 | pounds | Milk chocolate; chopped |
| 8 | ounces | Sour cream |
Directions
Preheat oven to 350 degrees F. Grease and flour 2 8" baking pans. In a sieve, rinse and drain the sauerkraut. Snip fine and set aside. In a bowl, combine the flour, cocoa powder, baking soda and salt. In a large mixing bowl, beat the butter, sugar and vanilla extract with an electric mixer until well combined. Add the eggs, beating after each addition. Add the dry ingredients alternately with the coffee, beating until just combined. By hand, stir in the sauerkraut. Turn into the prepared pans. Bake for 30 to 35 minutes, or until done. Cool in te pans for 10 minutes. Remove and cool completely. Frosting: In a heavy saucepan, over very low heat, melt the chopped chocolate. Cool for 10 minutes. Stir in the sour cream; the mixture may stiffen at first, but will become smooth as you stir in all of the sour cream. Recipe From: Kevin Gregory, weathercaster, WRTV (channel 6), Indianapolis, Indiana. Penny Halsey (ATBN65B).
Recipe by: Midwest Living, February 1996 Posted to MC-Recipe Digest V1 #754 by Nancy Berry <nlberry@...> on Aug 21, 1997