Hal’s Black bean brownie recipe reminded me of a recipe I cut out of a newspaper more thirty years ago. I was ambivalent to make it at the time, considering my dislike of sauerkraut. But, I’m the curious type – the sauerkraut gives the cake a coconut-like texture and it was one of the most delicious and moist chocolate cakes I have ever had. And, you usually have all the ingredients on hand (well, except the canned sauerkraut). I found this recipe, just like the one from years ago — from a newspaper –this was from a 2006 edition of the Niagara Gazette. (On-line) The tradition continues. Yum. I made it again, this time—I made cupcakes (17 minutes at 350 –the recipe made 20 big cupcakes). And, it was as I remember-Yum.
Chocolate Sauerkraut Cake
1/2-cup butter, softened
11/2 cups granulated sugar
3 large eggs
1 tsp. vanilla extract
1 tsp. baking powder
1 tsp. baking soda
2 cups all-purpose flour
1/4 tsp. salt
1/2 cup cocoa powder
1 (8-ounce) can sauerkraut, lightly drained and finely chopped by hand (Do not use a food processor.)
Preheat oven to 350 degrees. Combine butter and sugar in large bowl. Beat in eggs, one at a time. Add vanilla. In separate bowl, sift dry ingredients together and add to butter-sugar mixture slowly, alternating with water. Stir in sauerkraut. Mix until smooth. Pour into 13-inch by 9-inch by 2-inch greased cake pan. Bake for 30 to 35 minutes, until knife inserted in cake comes out clean.
1 6-ounce package chocolate chips
4 tbsp. butter
1/2-cup sour cream
1 tsp. vanilla
1/2 tsp. salt
21/2 to 23/4 cups powdered sugar, sifted.
Melt chocolate chips and butter in a double boiler. Remove from heat and add sour cream, vanilla and salt. Gradually beat in powdered sugar until the frosting is of a spread able consistency.
We at friendlysuggestions.com thank the Niagra Gazette for letting us publish this wonderful recipe!