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German Kraut Fudge Cake

Cake:

1/2 cup unsweetened cocoa

2 1/4 cup sifted all-purpose flour

2/3 cup rinsed, drained and chopped sauerkraut

3 large lightly beaten egg yolks

1 cup water at room temperature

2/3 cup butter at room temperature

1 1/2 cups refined sugar

1 teaspoon vanilla extract

3 large egg whites, at room temperature

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

 

Mocha Whipped Cream Frosting:

1 1/2 cups heavy cream
3 tablespoons granulated sugar
1 tablespoon instant coffee
2 teaspoons unsweetened cocoa powder
2 teaspoons rum extract

1. Grease and flour two 8-inch baking pans. Set aside. Set oven temperature to 350*F.
2. Sift together the cocoa and flour.
3. Rinse, drain and chop the sauerkraut, but do not squeeze it dry. Add the egg yolks and water to the sauerkraut.
4. Cream the butter and sugar.
5. Add vanilla and egg whites to the creamed mixture.
6. Stir the baking powder, baking soda and salt together to form a rising agent mixture.
7. To the creamed mixture, beat through alternate additions of the yolk, sauerkraut/water mixture and the flour mixture. Do not allow water to come into direct contact with the flour. Do not overbeat.
8. Carefully but thoroughly fold in the rising agent.
9. Pour the batter into the pans, spreading it evenly with a spatula.
10. Bake for 30 minutes.
11. For Mocha Whipped Cream Frosting: Whip the cream with the sugar, instant coffee, cocoa and rum extract.

Makes 8 to 10 servings.

Cook's Tip: You may wish to brush the cake with coffee liqueur before frosting.

Recipe courtesy of The Canned Vegetable Council.