Chocolate Sauerkraut Cake I

SUBMITTED BY: Judy Wilson

"A moist cake, good with Fluffy Creamy Frosting."

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Original recipe yield 8 inch round layer cake

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Servings
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INGREDIENTS (Nutrition)

2/3 cup shortening
1 1/2 cups white sugar
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
3 eggs
1 1/4 teaspoons vanilla extract
1 cup water
1/2 cup drained and chopped sauerkraut

DIRECTIONS

Cream shortening and sugar. Add eggs one at a time, beating well after each addition. Stir in vanilla.
In another bowl, whisk together flour, baking soda, baking powder, salt and cocoa. Add flour mixture to creamed ingredients alternately with the water, ending with dry ingredients. Mix well until smooth. Blend in sauerkraut.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Top with Fluffy Creamy Frosting.

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REVIEWS

Reviewed on Apr. 19, 2003 by julieag

Be sure to put this in TWO 8 inch round layer cake pans. The recipe doesn't specify and it... MORE

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Nutritional Information

Chocolate Sauerkraut Cake I

Servings Per Recipe: 12

Amount Per Serving

Calories: 312