Ingredients
2 1/4 cup flour, unbleached, sifted
1/2 cup cocoa, baking
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2/3 cup butter or regular margarine
1 1/2 cup sugar
3 each eggs, large
1 tsp vanilla
1 cup ; water
2/3 cup sauerkaraut, *
CREAMY CHOCOLATE FROSTING
1 oz semisweet chocolate
3 oz cream cheese, softened
1 tbsp milk
1 cup confectioners' sugar
1/8 tsp salt
1/2 tsp vanilla extract
Directions
* Sauerkraut should be rinsed and drained thoroughly and then chopped
coarsely. +++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Sift together the flour, cocoa, baking powder,
baking soda and salt; set aside. 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. Add dry ingredients alternately with water
to creamed mixture, beating well after each addition. Stir in
sauerkraut. Spread batter in greased 13 x 9 x 2-inch bakeing pan.
Bake in a preheated 350 degree F. oven for 35 minutes or until cake
tests done. Cool in pan on rack. Frost with Creamy Chocolate
Frosting. Cut into squares. CREAMY CHOCOLATE FROSTING: Melt
chocolate in a custard cup in hot water. Cool slightly. Combine
chocolate, cream cheese, milk, confectioners' sugar, salt, and
vanilla in a bowl. Beat with an electric mixer at high speed until
smooth and creamy. NOTE: This is one of those dishes that sound
absolutely horrible, but tastes great. It is also one of those
recipes that is a classic but you can never find in most cookbooks.
I have fooled my kids with this as well as seen it done on TV.
Everyone thinks that the sauerkraut is coconut. So be sure to rinse
and drain the sauerkraut several times when you make this recipe.
Servings: 16 servings
Chocolate Sauerkraut Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert; German
The History of Recipes
We can follow the history of meal recipes way back into ancient history, in fact as far back into history as the Egypt of the Pharoahs, and maybe even further. In practice though, these, early cook books were just very simple hieroglyphic instructions for meal preparation.
In fact, the most ancient recipe in existence, according to experts in ancient history is a collection of tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. Moving our culinary historical trip onwards, there are two interesting cookery books published in the 14th Century : a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, they have no connection with the indian food that we all know today, but rather recipes for the types of food enjoyed by the rich and powerful of the period. Over the next few hundred years, the wealthy families of the West tried to lay on the most extravagent banquests, and as a result the best cooks and their collection of recipes increased in prestige. Nevertheless, it was during the 19th century that fine cookery and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and publishing popular recipes of the day. The arrival of TV brought us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everybody to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Chocolate Sauerkraut Cake recipe.
