Sauerkraut Kuchen (Sauerkraut Cake)

Name: Sauerkraut Kuchen (Sauerkraut Cake)
Total time: 45 min
Yield: 8 to 12 servings
Cuisine: german
Ingredients: 2/3 cup butter; 1 1/2 cups sugar; 1 teaspoon vanilla; 3 eggs; 1/2 cup cocoa; 1 teaspoon baking power; 1/2 teaspoon salt; 1 teaspoon soda; 2 1/4 cups sifted flour; 1 cup water; 2/3 cup drained, thoroughly rinsed and chopped sauerkraut

By Linda West Eckhardt

Total Time: 45 minutes, plus cooling time
Rating: 4(20)
Comments: Read comments

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Ingredients

Yield:8 to 12 servings

⅔cup butter
1½cups sugar
1teaspoon vanilla
3eggs
½cup cocoa
1teaspoon baking power
½teaspoon salt
1teaspoon soda
2¼cups sifted flour
1cup water
⅔cup drained, thoroughly rinsed and chopped sauerkraut

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 325 degrees.
Step 2
Grease and flour three eight-inch cake pans.
Step 3
Cream butter and sugar until smooth.
Step 4
Add vanilla and eggs, one at a time. Sift dry ingredients together and add alternately with water to the butter and egg mixture. Mix well.
Step 5
Fold in drained sauerkraut.
Step 6
Turn into cake pans. Bake at 325 degrees for approximately 30 minutes or until cake springs back at the touch. Remove from pans immediately, cool on a rack then frost layers with fudge frosting (see recipe).