Chocolate Sauerkraut Cake II

Name: Chocolate Sauerkraut Cake II
Yield: 24
Ingredients: 0.75 cup drained and chopped sauerkraut; 1.5 cups buttermilk; 0.66670000553131 cup butter; 1.75 cups packed light brown sugar; 2 teaspoons vanilla extract; 2 eggs; 0.66670000553131 cup unsweetened cocoa powder; 2.25 cups all-purpose flour; 1.5 teaspoons baking powder; 1 teaspoon baking soda; 0.25 teaspoon salt

Recipe by Jane Hammer from allrecipes.com

Dessert

Ingredients

24 servings

•

0.75 cup drained and chopped sauerkraut
•

1.5 cups buttermilk
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0.66670000553131 cup butter
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1.75 cups packed light brown sugar
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2 teaspoons vanilla extract
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2 eggs

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0.66670000553131 cup unsweetened cocoa powder
•

2.25 cups all-purpose flour
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1.5 teaspoons baking powder
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1 teaspoon baking soda
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0.25 teaspoon salt

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift cocoa, flour, baking powder, baking soda and salt together and set aside. In a separate small bowl, combine buttermilk with sauerkraut and set aside.
In a large bowl, cream butter, brown sugar and vanilla until light and fluffy. Add eggs and beat in. Add flour mixture alternately with sauerkraut mixture. Beat only until blended.
Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for about 45 minutes, or until toothpick inserted into cake comes out clean. Cool cake and frost with your favorite chocolate frosting.