Kitchen Chatter's Chocolate Kraut Cake
1 1/2 cgranulated sugar
1 tspvanilla extract
2 1/4 call purpose flour
1 tspbaking powder
1/2 cunsweetened baking cocoa powder
1 tspbaking soda
2/3 cfinely chopped , rinsed and drained sauerkraut
How to Make Kitchen Chatter's Chocolate Kraut Cake
- Spray a 9x13- inch cake pan. Preheat oven to 350^.
Cream together the margarine, sugar, eggs and vanilla.
Sift together the dry ingredients. and add to creamed mixture alternately with the water.
Stir in the sauerkraut.Sometimes I add 1/2 cup chopped walnuts. Mix slowly. Pour into sprayed pan, spreading evenly.
Bake at 350^ for 45 minutes. If you want to bake it for two layer cake bake for 30 minutes.
- Fudge Icing:
In a small saucepan combine
1 c. water
1 T. chocolate cocoa for baking
1 teas. vanilla extract
2 T. butter or margarine
1 T. Karo corn syrup
Mix this over medium heat and bring to a boil and boil for 3 minutes.
Add powdered sugar until the consistency you desire.
Pour over warm cake. Spread evenly over cake.