2/3 c Sauerkraut
2 c All-purpose flour
1/2 c Unsweetened cocoa powder
1 ts Baking soda
1/2 ts Salt
2/3 c Unsalted butter; softened
1 1/2 c Granulated sugar
1 ts Vanilla extract
3 Eggs
1 c Brewed coffee; strong,
-cooled
—Chocolate-Sour Cream
-Frosting—
1 lb Milk chocolate; chopped
8 oz Sour cream
Preheat oven to 350 degrees F. Grease and flour 2 8″ baking pans. In a
sieve, rinse and drain the sauerkraut. Snip fine and set aside. In a bowl,
combine the flour, cocoa powder, baking soda and salt. In a large mixing
bowl, beat the butter, sugar and vanilla extract with an electric mixer
until well combined. Add the eggs, beating after each addition. Add the dry
ingredients alternately with the coffee, beating until just combined. By
hand, stir in the sauerkraut. Turn into the prepared pans. Bake for 30 to
35 minutes, or until done. Cool in te pans for 10 minutes. Remove and cool
completely. Frosting: In a heavy saucepan, over very low heat, melt the
chopped chocolate. Cool for 10 minutes. Stir in the sour cream; the mixture
may stiffen at first, but will become smooth as you stir in all of the sour
cream. Recipe
Yields
12 Servings
