German Kraut Fudge Cake
This chocolate cake has a secret ingredient that no one will have a clue to what it is -- sauerkraut! The pickled cabbage contributes moistness and texture. Its well-known sour tang actually mellows out in the cake and increases the intensity of the flavor of the cocoa. Don't scoff, this recipe has been passed around since the 1960's, a testimony for being quite delicious, to say the least.
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
- Grease and flour two 8-inch baking pans. Set aside. Set oven temperature to 350°F (175°C).
- Sift together the cocoa and flour.
- Rinse, drain and chop the sauerkraut, but do not squeeze it dry. Add the egg yolks and water to the sauerkraut.
- Cream the butter and sugar.
- Add vanilla and egg whites to the creamed mixture.
- Stir the baking powder, baking soda and salt together to form a rising agent mixture.
- 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.
- Carefully but thoroughly fold in the rising agent.
- Pour the batter into the pans, spreading it evenly with a spatula.
- Bake for 30 minutes.
- For Mocha Whipped Cream Frosting: Whip the cream with the sugar, instant coffee, cocoa and rum extract.
Makes 8 to 10 servings.
Tip: If desired, brush the cake with coffee liqueur before frosting.
Recipe courtesy of The Canned Vegetable Council.