![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
As requested: Cake Receipe
Nov. 27th, 2008 05:30 pmOK, here's my Oma's Sauerkraut Cake receipe. I *highly* suggest you use a stand mixer, but that's because I'm lazy. :grin:
2/3 C butter
1.5 C sugar
3 eggs
1 tsp vanilla
2.25 C sifted flour (I didn't sift it)
.5 C unsweetened cocoa (I used Hershery's Dark Chocolate)
1 tsp baking powder
1 tsp baking soda
.25 tsp salt
1 C water
2/3 C sauerkraut, rinsed, drained and chopped
Cream butter4 until light and fluffy; add sugar and beat until blended. Beat in eggs and vanilla. Sift flour (I didn't) and measure the 2.25 Cups. Add to flour: cocoa, baking powder, baking soda and salt, sift again (again, I didn't). Add alternately with water to egg mixture. Gently but thoroughly stir in chopped sauerkraut. Turn into two greased and floured (I used a bundt pan, and used cocoa instead of flour)8-inch or 9-inch round pans lined on the bottom with waxed paper (I didn't use the paper in my bundt pan). Bake at 350* for 30 minutes (I baked at 325* for 40 - your mileage may vary). Allow to completly cool before frosting.
FROSTING:
1.5 C heavy cream
3 Tblspn powdered sugar
1 Tblspn dry instant coffee
2 tsp cocoa
2 Tblspn rum OR 1 tsp rum flavoring
Whip cream until fairly stiff; gradually beat in powdered sugar. Add coffee and cocoa. Shake beater clean and fold in rum flavoring (or rum). Beat again until quite stiff (this takes a while). Frost cake, and enjoy!
The cake itself is moist and sweet; the mocha icing *makes* it. It's quite good - and you can NOT tell the sauerkraut is in it - people think it's coconut. :grin:
2/3 C butter
1.5 C sugar
3 eggs
1 tsp vanilla
2.25 C sifted flour (I didn't sift it)
.5 C unsweetened cocoa (I used Hershery's Dark Chocolate)
1 tsp baking powder
1 tsp baking soda
.25 tsp salt
1 C water
2/3 C sauerkraut, rinsed, drained and chopped
Cream butter4 until light and fluffy; add sugar and beat until blended. Beat in eggs and vanilla. Sift flour (I didn't) and measure the 2.25 Cups. Add to flour: cocoa, baking powder, baking soda and salt, sift again (again, I didn't). Add alternately with water to egg mixture. Gently but thoroughly stir in chopped sauerkraut. Turn into two greased and floured (I used a bundt pan, and used cocoa instead of flour)8-inch or 9-inch round pans lined on the bottom with waxed paper (I didn't use the paper in my bundt pan). Bake at 350* for 30 minutes (I baked at 325* for 40 - your mileage may vary). Allow to completly cool before frosting.
FROSTING:
1.5 C heavy cream
3 Tblspn powdered sugar
1 Tblspn dry instant coffee
2 tsp cocoa
2 Tblspn rum OR 1 tsp rum flavoring
Whip cream until fairly stiff; gradually beat in powdered sugar. Add coffee and cocoa. Shake beater clean and fold in rum flavoring (or rum). Beat again until quite stiff (this takes a while). Frost cake, and enjoy!
The cake itself is moist and sweet; the mocha icing *makes* it. It's quite good - and you can NOT tell the sauerkraut is in it - people think it's coconut. :grin:
