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1 hours
Prep: 15 minutes
Cook: 45 minutes
1601 calories per serving view nutrition facts
1 cake
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| 2/3 | cup | sauerkraut | |
| 2 | cups | flour, all-purpose | |
| 1/2 | cup | cocoa powder | unsweetened |
| 1 | teaspoon | baking soda | |
| 1/2 | teaspoon | salt | |
| 2/3 | cup | butter | unsalted, softened |
| 1 1/2 | cups | sugar | granulated |
| 1 | teaspoon | vanilla extract | |
| 3 | large | eggs | |
| 1 | cup | coffee | strong, cooled |
| 1 | pound | milk chocolate | chopped |
| 8 | ounces | sour cream |
Preheat oven to 350 degrees F.
Grease and flour 2 8 inch baking pans.
In a sieve, rinse and drain the sauerkraut.
Snip fine and set aside.
In a bowl, combine the flour, cocoa powder, baking soda and salt.
In a large mixing bowl, beat the butter, sugar and vanilla extract with an electric mixer until well combined.
Add the eggs, beating after each addition.
Add the dry ingredients alternately with the coffee, beating until just combined.
By hand, stir in the sauerkraut.
Turn into the prepared pans.
Bake for 30 to 35 minutes, or until done.
Cool in the pans for 10 minutes.
Remove and cool completely.
Frosting: In a heavy saucepan, over very low heat, melt the chopped chocolate.
Cool for 10 minutes.
Stir in the sour cream; the mixture may stiffen at first, but will become smooth as you stir in all of the sour cream.
| % Daily Value* | |
| Total Fat 82.0g | 126% |
| Saturated Fat 45.0g | 225% |
| Trans Fat 0.0g | |
| Cholesterol 291mg | 97% |
| Sodium 983mg | 41% |
| Total Carbohydrate 200.0g | 67% |
| Dietary Fiber 10.0g | 39% |
| Sugars 135.0g | |
| Protein 24.0g | 49% |
| Vitamin A | 34% | Vitamin C | 7% | |
| Calcium | 34% | Iron | 45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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