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Cumulonimbus Chocolate Cake
Recipe By : Midwest Living, February 1996
Serving Size : 12 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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2/3 cup sauerkraut
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup unsalted butter -- softened
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
3 eggs
1 cup brewed coffee -- strong, cooled
Chocolate-Sour Cream Frosting:
1 pound milk chocolate -- chopped
8 ounces sour cream
Preheat oven to 350 degrees F. Grease and flour 2 8" baking pans. In a
sieve, rinse and drain the sauerkraut. Snip fine and set aside. In a
bowl, combine the flour, cocoa powder, baking soda and salt. In a large
mixing bowl, beat the butter, sugar and vanilla extract with an electric
mixer until well combined. Add the eggs, beating after each addition.
Add the dry ingredients alternately with the coffee, beating until just
combined. By hand, stir in the sauerkraut. Turn into the prepared
pans. Bake for 30 to 35 minutes, or until done. Cool in te pans for 10
minutes. Remove and cool completely.
Frosting: In a heavy saucepan, over very low heat, melt the
chopped chocolate. Cool for 10 minutes. Stir in the sour cream; the
mixture may stiffen at first, but will become smooth as you stir in all
of the sour cream. Recipe From: Kevin Gregory, weathercaster, WRTV
(channel 6), Indianapolis, Indiana. Penny Halsey (ATBN65B).
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