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Add a photoServings: 12
Ingredients
- 2/3 c. butter
- 1 1/2 c. granulated sugar
- 3 Large eggs
- 1 teaspoon vanilla extract
- 1/2 c. Hershey's cocoa
- 2 1/4 c. sifted cake flour
- 1 teaspoon baking pwdr
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 c. water
- 2/3 c. sauerkraut, rinsed, liquid removed & minced
Directions
- Cream the butter and sugar till light and lemon colored. Beat in the Large eggs, 1 at a time, then add in the vanilla. Sift the cocoa, flour, baking pwdr, baking soda and salt together and beat into the creamed mix alternately with the water. Stir in the sauerkraut. Pour into 2 greased and floured 8" cake pans. Bake in a preheated 350 degree oven for 30 min.
- NOTE: This can be made into cupcakes (bake 15 min) or possibly microwaved. Pour into a greased microwave bundt pan and microwave for approximately 9 min. Test. Let stand for 10 min before inverting on a serving platter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 12 servings | |
| Calories 314 | |
| Calories from Fat 106 | 34% |
| Total Fat 12.02g | 15% |
| Saturated Fat 6.9g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 402mg | 17% |
| Potassium 61mg | 2% |
| Total Carbs 47.52g | 13% |
| Dietary Fiber 1.3g | 4% |
| Sugars 25.34g | 17% |
| Protein 4.5g | 7% |
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