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- 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.
- MOCHA CREAM ICING:
- 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.
- 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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