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Categories:
sauerkraut flour cocoa baking soda salt butter sugar vanilla eggs coffee chocolate chopped sour cream
Viewed: 8 - Published at: 9 years agoIngredients
- 23 cup sauerkraut
- 2 cups flour, all-purpose
- 1/2 cup cocoa powder unsweetened
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 23 cup butter unsalted, softened
- 1 1/2 cups sugar granulated
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup coffee strong, cooled
- 1 pound milk chocolate chopped
- 8 ounces sour cream
Method
- Preheat oven to 350F (180C).
- Grease and flour 2 8 inch baking pans.
- In a sieve, rinse and drain the sauerkraut.
- Snip fine and set aside.
- In a bowl, combine the flour, cocoa powder, baking soda and salt.
- In a large mixing bowl, beat the butter, sugar and vanilla extract with an electric mixer until well combined.
- Add the eggs, beating after each addition.
- Add the dry ingredients alternately with the coffee, beating until just combined.
- By hand, stir in the sauerkraut.
- Turn into the prepared pans.
- Bake for 30 to 35 minutes, or until done.
- Cool in the pans for 10 minutes.
- Remove and cool completely.
- Frosting: In a heavy saucepan, over very low heat, melt the chopped chocolate.
- Cool for 10 minutes.
- Stir in the sour cream; the mixture may stiffen at first, but will become smooth as you stir in all of the sour cream.
