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Sauerkraut Cake
FOR THE FROSTING:
- 1 1/3 cups unsalted butter, softened
- 4 oz unsweetened baking chocolate, melted
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
- 1/4 cup whole milk
FOR THE CAKE:
- Preheat oven to 350˚F. Cream together butter and sugar in large bowl. Add eggs one at a time, followed by vanilla.
- In another bowl combine flour, cocoa, baking powder, baking soda, and salt. Sift flour mixture into wet ingredients one cup at a time, alternating with milk. Fold in chopped sauerkraut.
- Pour batter into 2 8” greased and lined baking rounds. Bake for 30-35 minutes or until toothpick inserted in center comes out clean. Or use one 9”x13” cake pan and bake for 35-40 minutes.
- Allow to cool in pans for 30 minutes before removing to cooling rack to cool completely. Place in freezer for 10 minutes before frosting.
FOR THE FROSTING:
- Beat butter and chocolate together in large bowl. Add remaining ingredients and beat until fluffy.
- Level cakes with bread knife if they have become domed in baking. Place first cake on platter or plate. Frost top. Then add second cake. Do a thin layer of frosting for a crumb coat all over both cakes, then apply a thicker layer of frosting in design of your choice.