Chocolate Sauerkraut Cake

Recently, my sister in law posted that she couldn't decide if sauerkraut cake sounded good or not.  I have heard of it several times, but never tried it, and her post motivated me to change that.  In the photos below, you will see the sauerkraut draining in the new measuring cup/sieve from Pampered Chef, but a fine mesh sieve works just as well.  This cake is very good - the sauerkraut is not tasted at all and it adds some fiber to your diet.

  11 Tbl Butter                                                                         1 Tsp Baking Powder

  1 1/3 Cup Sugar                                                                     3/4 Tsp Baking Soda

  3 Large Eggs                                                                         1/4 Tsp Salt

  1/2 Cup Special Dark Cocoa Powder                                      1 1/4 Cup water

  1 1/4 Cups All Purpose Flour                                                  3/4 Cup Sauerkraut

  1 Cup Cake Flour                                                                   

Preheat oven to 350 degrees. Grease and flour a 9x13 pan.  Drain sauerkraut, rinse thoroughly, drain again.  Chop thoroughly and put in a fine mesh sieve and allow to drain until ready to use.

Cream together butter and sugar. Beat in eggs, one at a time.   

Sift together cocoa, flours, baking powder, soda, and salt, and add alternately with water to egg mixture. Stir in

the sauerkraut. 

Pour batter into prepared pan.  Bake for 40 minutes or until a  wooden pick comes out clean.

Serves 16 - Per Serving (no frosting): 229 Cal (37% from Fat, 6% from Protein, 57% from Carb); 4 g Protein; 9 g Tot Fat; 5 g Sat Fat; 2 g Mono Fat; 33 g Carb; 1 g Fiber; 17 g Sugar; 30 mg Calcium; 2 mg Iron; 206 mg Sodium