Chocolate Sauerkraut Cake

Sauerkraut is magical in chocolate cake - and if it's pureed, nobody will guess what your secret ingredient is. The acidity increases the perception of other flavors ( especially chocolate) but it also softens the gluten in the cake batter, producing the softest, moistest texture you can imagine.


¾ cup County Fair Fresh Sauerkraut drained and chopped
1 ½ cups sugar
½ cup butter
3 eggs
1 tsp. pure vanilla
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 cup water
½ cup unsweetened cocoa powder
Preheat oven to 350 degrees


Sift all dry ingredients together.
Cream sugar, butter and vanilla.
Beat eggs in one at a time.
Add dry ingredients to creamed mixture alternately with water.
Add sauerkraut - mix thoroughly.
Pour into greased pan or pans.

Bake 30 to 40 minutes until cake tests done. Frost when cool.