This chocolate cake has a secret ingredientthat no one would ever guess — sauerkraut! It contributes moistness,texture and its tanginess actually mellows out in the cake andincreases the intensity of the flavor of the cocoa. Don’t scoff…thisrecipe has been passed around since the 1960’s….a testimonyfor being quite delicious, to say the least.
Recipe: German Kraut FudgeCake
Cake:1/2 cup unsweetened cocoa2 1/4 cup sifted all-purpose flour2/3 cup rinsed, drained and chopped sauerkraut3 large lightly beaten egg yolks1 cup water at room temperature2/3 cup butter at room temperature1 1/2 cups refined sugar1 teaspoon vanilla extract3 large egg whites, at room temperature1 teaspoon baking powder1 teaspoon baking soda1/4 teaspoon saltMocha Whipped Cream Frosting:1 1/2 cups heavy cream
3 tablespoons granulated sugar
1 tablespoon instant coffee
2 teaspoons unsweetened cocoa powder
2 teaspoons rum extract
Makes 8 to 10 servings.
Cook’s Tip: You may wish to brush the cakewith coffee liqueur before frosting.
Recipe courtesy of The Canned VegetableCouncil.
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