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Pa Dutch Sauerkraut Cake
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 | | Pa Dutch Sauerkraut Cake |
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1 can (16 oz.) sauerkraut, rinsed % 26
well drained
2/3 c. margarine
1 1/2 c. sugar
3 lg. eggs or 4 sm.
2 tsp. vanilla
2 1/4 c. unsifted all-purpose flour
1/2 c. unsweetened cocoa
1 tsp. baking soda
1 tsp. salt
1 c. cold water |
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| Instructions |
| Preheat oven to 350 degrees. Grease 13 x 9 x 2 inch baking pan. Squeeze sauerkraut until dry; place in food processor or blender and chop finely. In a large bowl beat margarine at high speed until fluffy. Gradually beat in sugar until mixture is light. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl combine flour, cocoa, baking soda and salt. Alternately add flour mixture and the water to egg mixture; mix well. Stir in sauerkraut. Pour batter into prepared pan, bake 35 minutes, or until cake tester inserted in center of cake comes out clean. Cool cake in pan on wire rack. If desired, before serving, sprinkle with confectioners' sugar. Could also be covered with a thin layer of icing. Very rich. Serves about 20. |
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