Melinda Lee - Clear Channel, Los Angeles
A listener, Lin, did a Google search after hearing another caller ask for this
unusual cake, and forwarded a copy. Then, we received an e-mail from our listener
Millie who has used this recipe since finding it in Better Homes and Gardens magazine
in 1975. She says,“ I want to tell you that I have had this recipe since
1975… It is a great fudgie cake and the sour cream chocolate frosting is
scrumptious. The sauerkraut adds moistness and coconut-like texture - but no sour
flavor - to this delicious cake. It has been my son's favorite since he was a
teenager. The recipe was reprinted in the August 1980 edition of BHG and is exactly
the same as the first time it was published. So here goes!”
1/2 cup, butter
1 1/2 cups, sugar
3 eggs
1 teaspoon, vanilla extract
2 cups, all purpose flour - sifted
1 teaspoon, baking powder
1 teaspoon, baking soda
1/4 teaspoon, salt
1/2 cup, cocoa powder
one 8 ounce can, sauerkraut - drained, rinsed and finely snipped
1 cup, water
*Sour Cream Chocolate frosting (*recipe below)
In a large mixing bowl, cream butter and sugar together until light. Beat in
eggs one at a time, beating well after each egg. Add vanilla.
Sift flour, baking powder, baking soda, salt, and cocoa together. Add dry ingredients
to egg mixture, alternately with the 1 cup water. Beat well after each addition.
Stir in sauerkraut.
Turn into greased and floured 13 x 9 baking pan. Bake at 350 for 35 to 40 minutes,
until the cake tests done.
*SOUR CREAM CHOCOLATE FROSTING
one 6 ounce package, semisweet chocolate chips
4 tablespoons, butter
1/2 cup, sour cream
1 teaspoon, vanilla
1 pound, confectioners sugar
Melt the chocolate chips and butter over low heat. Remove from heat. Blend
in sour cream, vanilla, and salt. Add the sifted sugar and mix until smooth
and of consistency for spreading. Spread over cooled cake.
