Chocolate Sauerkraut Cake Ii
Fine flavour beans from south america and asia add fruitiness, acidity and playful top notes.
Recipe Summary Chocolate Sauerkraut Cake Ii
A delicious chocolate cake with an ingredient best kept secret.Ingredients | Belgium Chocolate Cake Secret Recipe¾ cup drained and chopped sauerkraut1 ½ cups buttermilk⅔ cup butter1 ¾ cups packed light brown sugar2 teaspoons vanilla extract2 eggs⅔ cup unsweetened cocoa powder2 ¼ cups all-purpose flour1 ½ teaspoons baking powder1 teaspoon baking soda¼ teaspoon saltDirectionsPreheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift cocoa, flour, baking powder, baking soda and salt together and set aside. In a separate small bowl, combine buttermilk with sauerkraut and set aside.In a large bowl, cream butter, brown sugar and vanilla until light and fluffy. Add eggs and beat in. Add flour mixture alternately with sauerkraut mixture. Beat only until blended.Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for about 45 minutes, or until toothpick inserted into cake comes out clean. Cool cake and frost with your favorite chocolate frosting.Info | Belgium Chocolate Cake Secret RecipeServings: 24 Yield: 1 - 9x13 inch cake
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