Here's another Sauerkraut treat! It gives the cake texture and moistness that can;t be beat, and the cake is very good tasting, too! The recipe is from my favorite cake cookbook: One-Pot Cakes by Andrew Schloss
"German" Chocolate Cake
6 Tbs (3/4 stick) unsalted butter
3/4 c sugar
6 Tbs cocoa powder (I use a dark rich Schokinag)
2 tsp vanilla extract
1 c drained, rinsed and squeezed dry sauerkraut
pinch of salt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 c water
1 c flour (all purpose is fine)
Preheat the oven to 350. Grease and flour an 8" layer pan
In a large heavy saucepan over medium heat, melt the butter, stirring occasionally. Remove from the heat. Stir in the sugar, cocoa, vanilla, eggs, sauerkraut, and salt. Add the baking soda and baking powder in pinches, breaking any lumps with your fingers. Stir thoroughly. Stir in the water, followed by the flour, just until blended.
Pour and scrape the batter into the prepared pan and bake for 25 minutes, or until a tester inserted int he center comes out clean. Cool in the pan on a rack for 10 minutes, then remove from the pan and cool on the rack for 15 minutes more.
Makes 8 servings
Frost with any good chocolate buttercream or other fluffy rich frosting, like a chocolate sour cream frosting.
I have doubled this recipe with success to make a two-layer cake.
It's not the destination, but the journey!