Ingredients
14
14 servings
- •0.5 cup butter
- •1.5 cups white sugar
- •3 eggs
- •1 teaspoon vanilla extract
- •2 cups all-purpose flour
- •1 teaspoon baking powder
- •1 teaspoon baking soda
- •0.5 teaspoon salt
- •0.5 cup unsweetened cocoa powder
- •1 cup water
- •1 cup drained and chopped sauerkraut
- •16 ounces semisweet chocolate chips
- •4 tablespoons butter
- •0.5 cup sour cream
- •2.75 cups confectioners' sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch cake pan.
- In a large mixing bowl, cream 1/2 cup butter or margarine and sugar until light. Beat in eggs, one at a time; add 1 teaspoon vanilla.
- Sift together flour, baking powder, baking soda, 1/4 teaspoon salt and cocoa powder. Add to creamed mixture alternately with water, beating after each addition. Stir in sauerkraut. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cake cool in pan. Frost with Sour Cream Chocolate Frosting. Cut into squares to serve.
- To Make Sour Cream Chocolate Frosting: Melt the semi-sweet chocolate pieces and 4 T butter or margarine over low heat. Remove from heat. Blend in the sour cream, 1 teaspoon vanilla, and 1/4 teaspoon salt. Gradually add sifted confectioners' sugar to make spreading consistency. Beat well. Spread over cooled cake.
Nutritional Facts
Per 14 servings
- Calories: 525
- Carbohydrate: 82g
- Fat: 23g
- Fiber: 4g
- Protein: 6g
- Sugar: 63g
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