Chocolate Sauerkraut Cake

The sauerkraut adds moisture and coconut-like texture.


2  cups unbleached flour, sifted
1/2 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1 1/2 cups sugar
3 large eggs
1 teaspoon vanilla
1 cup water
1 cup Sauerkraut, drained, coarsely chopped


  1. Sift together the flour, cocoa, baking powder, baking soda and salt; set aside.
  2. Cream together the butter and sugar in a bowl until light and fluffy, using an electric mixer set at medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. Add dry ingredients alternately with water to creamed mixture, beating well after each addition.
  4. Stir in sauerkraut.
  5. Spread batter in floured/greased 13x9x2-inch baking pan.
  6. Bake in a preheated 350°F oven for 35 minutes or until cake tests done. Top with your favorite vanilla or chocolate frosting.