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Title: Kraut Chocolate Cake
Categories: Dessert Cake Southern
Yield: 1 Cake
| 2/3 | c | Butter (or marg.); softened |
| 1 1/2 | c | Sugar |
| 3 | Eggs | |
| 2 1/4 | c | Flour, all-purpose |
| 1/2 | c | Cocoa |
| 1 | ts | Baking powder |
| 1 | ts | Soda |
| 1/4 | ts | Salt |
| 1 | c | Water |
| 1 1/2 | ts | Vanilla extract |
| 2/3 | c | Sauerkraut; rinsed, drained, and chopped |
| CHOC. CREAM CHEESE FROSTING | ||
| 8 | oz | Chocolate, sweet cooking |
| 6 | oz | Cream cheese; softened |
| 2 | tb | Light cream |
| 2 | c | Sugar, powdered; sifted |
| 1/4 | ts | Salt |
| 1 | ts | Vanilla extract |
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients and add to creamed mixture alternately with water. Add vanilla. Beat well; then stir in kraut.
Bake in two greased and floured 8" cake pans at 350 degrees for 30 minutes or until cake tests done. Cool.
Frost with Chocolate Cream Cheese Frosting.
Chocolate Cream Cheese Frosting: Melt chocolate over hot water. Cool slighlty; then blend in cream cheese and cream. Add sugar gradually. Then add salt and vanilla. Yield: enough for two 8" layers.
SOURCE: Southern Living Magazine, sometime in 1973. Typed for you by Nancy Coleman.
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