Name: Chocolate Sauerkraut Cake II
Yield: 24
Ingredients: Drained and chopped sauerkraut - ¾ cup; Buttermilk - 1 ½ cups; Butter - ⅔ cup; Packed light brown sugar - 1 ¾ cups; Vanilla extract - 2 teaspoons; Eggs - 2; Unsweetened cocoa powder - ⅔ cup; All-purpose flour - 2 ¼ cups; Baking powder - 1 ½ teaspoons; Baking soda - 1 teaspoon; Salt - ¼ teaspoon

Ingredients for - Chocolate Sauerkraut Cake II

1. Drained and chopped sauerkraut ¾ cup

2. Buttermilk 1 ½ cups

3. Butter ⅔ cup

4. Packed light brown sugar 1 ¾ cups

5. Vanilla extract 2 teaspoons

6. Eggs 2

7. Unsweetened cocoa powder ⅔ cup

8. All-purpose flour 2 ¼ cups

9. Baking powder 1 ½ teaspoons

10. Baking soda 1 teaspoon

11. Salt ¼ teaspoon

How to cook deliciously - Chocolate Sauerkraut Cake II

1 . Stage

Preheat 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.

2 . Stage

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.

3 . Stage

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.