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Kraut Cake
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Recipe Information
Virginia M. Hood

  • 2-1/4 cups (525 ml) flour
  • 1 tsp (5 ml). baking soda
  • 1/4 tsp (1 ml). salt
  • 1/2 cup (125 ml) cocoa
  • 2/3 cup (150 ml) butter
  • 1-1/2 cups (350 ml) sugar
  • 1 tsp (5 ml). vanilla
  • 3 eggs
  • 1 cup (225 ml) water
  • 2/3 cup (150 ml) rinsed-drained-chopped sauerkraut
  • 1-1/2 cups (350 ml) whipping cream
  • 3 tbsp (45 ml) sugar
  • 1/2 tbsp (7 ml) instant coffee
  • 1 tbsp (15 ml) cocoa
  • Sift flour, baking soda, salt and cocoa.
  • Cream butter, l 1/2 cup (125 ml) sugar and vanilla.
  • Beat in eggs, one at a time.
  • Stir in flour, alternately with water.
  • Stir in sauerkraut.
  • Pour in 8" pans.
  • Bake at 350 degrees (175 C.) for 30 minutes.
  • Cool.
  • Whip 1-1/2 cups (350 ml) whipping cream with 3 tbsp (45 ml) sugar, instant coffee and cocoa until stiff peaks form.
  • Frost cake when cool.
  • Refrigerate.
Got this recipe out of a newspaper, a friend dared me to try it. Quite good. Can use cool whip instead of whipping cream, works well.

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