Chocolate Kraut Cake With Chocolate Cream Cheese Frosting
|Butter/Margarine||2⁄3 Cup (10.67 tbs), softened|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Pure vanilla extract||1 Teaspoon|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Unsweetened cocoa||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Water||1 Cup (16 tbs)|
|Sauerkraut||1 Can (10 oz), shredded, drained and rinsed twice|
|Chocolate frosting||1 1⁄2 Cup (24 tbs) (Chocolate Cream Cheese Frosting)|
Cream butter and sugar; beat in eggs and vanilla.
Sift together dry ingredients; add alternately with water to creamed mixture.
Using kitchen shears, snip sauerkraut fine; fold into cake batter.
Pour batter into 2 greased and floured 8 inch round cake pans.
Bake in preheated 350Â° F oven 40 to 45 minutes, or until cake tests done.
Cool in cake pans 10 minutes before removing.
Remove from pans; cool completely before frosting.