Chocolate-Sauerkraut Cake
By: Jenny Richards
Published: Thursday, February 11, 2010 - 6:09pm

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

1 Preheat the oven to 350F. Grease and flour two 8" or 9" (round) layer-cake pans or a 9x12" pan. 2 Sift together the cocoa powder and flour. Set aside. 3 Place the sauerkraut in a medium bowl. To this, add the egg yolks and water and mix thoroughly.
 4 In a large bowl, cream the butter and sugar. 5 Add the vanilla and egg whites to the creamed mixture and mix thoroughly. 6 Alternating between the wet (sauerkraut) and dry (flour) ingredients, add these to the creamed mixture, making sure to combine thoroughly before switching. 7 Combine the baking powder, baking soda, and salt in a small bowl and fold it quickly into the creamed mixture. 8 Pour the batter in the pan and bake for 30 minutes, or until a toothpick comes out clean.

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.