Chocolate-Sauerkraut Cake

Photo: Jenny Richards

Ingredients

2/3 cup butter

1 1/2 cups sugar

3 eggs, separated

1 teaspoon vanilla

1/2 cup natural cocoa

2 1/4 cups flour, sifted

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 cup water

2/3 cup sauerkraut, well drained and chopped

Preparation

Preheat the oven to 350F. Grease and flour two 8" or 9" (round) layer-cake pans or a 9x12" pan.

Sift together the cocoa powder and flour. Set aside.

Place the sauerkraut in a medium bowl. To this, add the egg yolks and water and mix thoroughly.

In a large bowl, cream the butter and sugar.

Add the vanilla and egg whites to the creamed mixture and mix thoroughly.

Alternating between the wet (sauerkraut) and dry (flour) ingredients, add these to the creamed mixture, making sure to combine thoroughly before switching.

Combine the baking powder, baking soda, and salt in a small bowl and fold it quickly into the creamed mixture.

Pour the batter in the pan and bake for 30 minutes, or until a toothpick comes out clean.

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About

Instead of preparing the pan with flour, I use a combination of cocoa and powdered sugar. This cake is so buttery that it really doesn't stick, and the outside doesn't have a floury coating on it either.

If you don't have natural cocoa you can use dutch process cocoa as well, but your texture might be slightly different.