sauerkraut cake

Ingredients

• Servings: 1
• 1/2 cup butter
• 1 1/2 cups white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1 cup water
• 8 ounces sauerkraut - drained, rinsed and finely chopped
• 1 cup semisweet chocolate chips
• 4 tablespoons butter
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 2 3/4 cups sifted confectioners' sugar
• 1/4 teaspoon salt

Recipe

• preheat oven to 350 degrees f (175 degrees c). lightly grease and flour one 9x13 inch baking pan.
• in a large mixing bowl, cream 1/2 cup of the butter and all of the white sugar until light. beat in eggs one at a time, mixing well after each one. stir in 1 teaspoon of the vanilla.
• sift together flour, baking powder, baking soda,1/4 teaspoon of the salt, and cocoa. add to creamed mixture alternately with the water beating after each addition. stir in the sauerkraut. pour batter into prepared pan.
• bake at 350 degrees f (175 degrees c) for 35 to 40 minutes. let cake cool in pan and then frost with sour cream chocolate frosting.
• to make frosting: melt semi-sweet chocolate chips and the 4 tablespoons of butter. blend in the sour cream, 1 teaspoon vanilla, 1/4 teaspoon salt. gradually add confectioner's sugar until frosting is of spreading consistency. beat well. spread cooled cake.