Grandma anne's thunderbolt kraut chocolate cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Butter or Margarine |
| 3 | Eggs | |
| ½ | cup | Unsweetened Cocoa |
| 1 | teaspoon | Baking Powder |
| ¼ | teaspoon | Salt |
| ⅔ | cup | Sauerkraut; rinsed, drained, and chopped |
| 1½ | cup | Sugar |
| 1 | teaspoon | Vanilla |
| 2¼ | cup | All Purpose Flour |
| 1 | teaspoon | Baking Soda |
| 1 | cup | Water |
| 1½ | cup | Heavy Cream |
| 3 | tablespoons | Sugar |
| 1 | tablespoon | Instant Coffee with Chicory |
| 2 | teaspoons | Unsweetened Cocoa |
| 2 | tablespoons | Rum |
| Chocolate Leaves; (optional) | ||
Directions
MOCHA WHIPPED CREAM
Cream butter with sugar. Beat in eggs and vanilla. Sift together dry ingredients; add alternately with water to egg mixture. Stir in kraut. Turn into two greased and floured 8 inch square or round baking pans. Bake in a 350 degree oven for 30 minutes or until done. Fill and frost with mocha whipped cream. To make cream, whip ingredients together until soft peaks form. Makes about three cups. Garnish with chocolate leaves if you wish.
Posted to TNT Recipes Digest by mlh@... on Apr 3, 1998