Sauerkraut Cake
Yield
servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 3 | tablespoons |
cocoa powder
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | cup |
sauerkraut
|
|
| ¾ | cup |
water
|
|
| ⅓ | cup |
milk, skim, (non fat) powder
|
|
| ¼ | cup |
sour cream
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | x |
coconut
for frosting |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 45 | ml |
cocoa powder
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 237 | ml |
sauerkraut
|
|
| 177 | ml |
water
|
|
| 79 | ml |
milk, skim, (non fat) powder
|
|
| 59 | ml |
sour cream
|
|
| 5 | ml |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 1 | x |
coconut
for frosting |
*
|
Directions
Combine sugar and cocoa.
Add dry ingredients and shortening, blending in shortening.
Add sauerkraut, sour cream, vanilla, eggs and water.
Beat about 3 minutes.
Bake in greased and floured 9 x 13 inch pan at 350℉ (180℃) F for 25 to 30 minutes.
Cool.
Frost with Chocolate frosting and sprinkle with coconut.
