Title: Caramel Kraut Cake
Categories: Dessert
Yield: 1 Servings

1/2	c	Butter or Margerine
1	c	White sugar
1/2	c	Dark brown sugar
3		Eggs
1	tb	Vanilla
1	c	Sifted all purpose
		Flour
2	ts	Baking powder
1	ts	Baking soda
1/2	ts	Salt
1/2	ts	Cinnamon
1/2	ts	Cloves powdered
1/2	c	Cocoa
1	c	Water
1	c	Sauerkraut
1/2	c	Chopped nuts

Drain, rinse and snip sauerkraut fine. Cream butter and sugar until light in a large mixing bowl. Beat in the eggs, 1 at a time, beating thoroughly. Add vanilla. Spoon the flour for measuring (do not scoop) and mix together all the dry ingredients. Add to creamed mixture alternately with the cup of water, beating well after each addition. Stir in sauerkraut and nuts. POur into greased and floured 13x9x2 inch oblong pan. Bake in 350 degree oven 25-30 minutes or until done. Cool in pan.

Whipped Caramel Frosting:

In saucepan stir 1/2 cup milk into 2 1/2 Tbsp of flour. Cook, stirring constantly, until very thick. Cool thouroughly. Cream together 1/2 cup butter and 1/2 cup dark brown sugar until fluffy. Add 1 1/2 Tspn vanilla. Add sugar to flour mixture. Beat until fluffy. Now frost cooled Kraut Cake.

From: Monica Jesensky Date: 10-09-96 (10:22) The Computer Workshop (70) Home Cooki

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