Ingredients:
2 1/4 cups unbleached flour, sifted
1/2 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2/3 cup butter or 2/3 cup regular margarine
1 1/2 cups sugar
3 large eggs
1 teaspoon vanilla
1 cup water
2/3 cup sauerkraut, rinsed, drained, coarsely chopped
1 ounce semisweet chocolate
3 ounces cream cheese, softened
1 tablespoon milk
1 cup confectioners’ sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
Directions:
Sift together the flour, cocoa, baking powder, baking soda and salt; set aside.
Cream together the butter and sugar in a bowl until light and fluffy, using an electric mixer set at medium speed.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
Add dry ingredients alternately with water to creamed mixture, beating well after each addition.
Stir in sauerkraut.
Spread batter in greased 13x9x2-inch baking pan.
Bake in a preheated 350 F oven for 35 minutes or until cake tests done.
Cool in pan on rack.
Frost with Creamy Chocolate Frosting.
Cut into squares.
CREAMY CHOCOLATE FROSTING: Melt chocolate in a custard cup in hot water.
Cool slightly.
Combine chocolate, cream cheese, milk, confectioners’ sugar, salt, and vanilla in a bowl.
Beat with an electric mixer at high speed until smooth and creamy.
Servings: 16
Time preparation: 30 min.
Time total: 65 min.