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

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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.