Dark chocolate saurkraut cake Recipe
I just made it and it's wonderful. 6 Points Plus value Prep: 10 min. Cook: 60 min. Serves: 14 1 spray cooking spray ½ cup melted butter 2 cups all-purpose flour 1 ½ cups hot water 1 1/3 cups sugar 1 tsp. Vanilla extract 1 ½ tsp. Baking soda 1 cup sauerkraut, pureed until smooth 2/3 cup unsweetened cocoa (Cherie said she rinsed hers first) 1 tsp. Unsweetened cocoa Preheat oven to 350 degrees. Coat a Bundt pan with cooking spray. In a large mixing bowl or in the bowl of an electric mixer, combine flour, sugar, baking soda, and 2/3 cup of cocoa. Add melted butter, hot water, and vanilla extract; mix well. Add sauerkraut and blend thoroughly. Pour batter into prepared pan; bake in center of oven until a tester inserted in center of cake comes out clean, about 55-60 minutes. Cool cake in pan for about 20 minutes and then turn out onto a baking rack to cool completely. Sprinkle with 1 teaspoon of cocoa powder before slicing into 14 pieces. Yields 1 slice per serving. Note: You can easily boost the flavor of this cake by adding strong coffee instead of the hot water, or adding cayenne pepper and cinnamon with the vanilla. When I made it I used 1/2 cup of coffee almond extract instead of vanilla and alittle bit of fresh grated nut meg and cinnamon Lisa Frankie and Mattie |
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| Sounds very interesting. |
 This is a "cut-down" version of what I made in high school for family. I'd have to dig for the recipe, but I think I had a few more ingredients in there. Also I didn't puree the saurkraut, just rinsed and drained well. The 'kraut keeps it so moist and no hint of the cabbage or "saur" taste. |
sounds good.  I think the listing must be garbled, as rinsing cocoa wouldn't end up so great  And must be similar in idea for moisture making as the chocolate zucchini cake recipe I have. |
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