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Thursday, January 21, 2016

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.

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