kathyd@azure.UUCP (05/19/84)
Someone requested a recipe for a cake with sauerkraut in it. This one is from "Farm Journals's Choice Chocolate Recipes". Chocolate Sauerkraut cake 2 1/4 cups sifted flour 3 eggs 1/2 cup baking cocoa 1 tsp. vanilla 1 tsp. baking powder 1 cup water 1 tsp. baking soda 2/3 cup sauerkraut, rinsed, 1/4 tsp salt drained and chopped 2/3 c butter or margarine 1 1/2 cups sugar Sift dry stuff together and set aside. Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Add dry ingredients alternately with water to creamed mixture, beating well after each addition. Stir in sauerkraut. Spread batter in greased 13 x 9 x 2 inch baking pan. Bake in 350 degree oven 35 minutes or until cake tests done. -------- I've never tried this recipe. The book claims that the sauerkraut "almost disappears as the cake bakes and tastes like crunchy coconut." At any rate, a slab of this stuff would qualify as a vegetable in my idea of a balanced meal.
chenette@umn-cs.UUCP (Anne Chenette) (05/24/84)
#R:azure:-277700:umn-cs:3900005:000:460 umn-cs!chenette May 23 14:48:00 1984 It's true - the sauerkraut ALMOST disappears and tastes like coconut. It must be WELL rinsed, though. When I made my `Beer and Sauerkraut Fudge Cake' (see above), the sauerkraut wasn't too obvious, but the beer was. I like drinking beer with brownies, so I didn't object to the taste (though it was very strange), but none of the other tasters liked beer. Ergo, they didn't like the cake. This recipe seems much better, since it leaves out the beer.