Sauerkraut Surprise Cake

No one will ever believe that the secret ingredient is finely chopped sauerkraut!

Original recipe makes 1 – 13×9 inch cake

Ingredients

1/2 cup butter
1 1/2 cups white sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1 cup water
1 cup drained and chopped sauerkraut
16 ounces semisweet chocolate chips
4 tablespoons butter
1/2 cup sour cream
2 3/4 cups confectioners’ sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13×9 inch cake pan.
In a large mixing bowl, cream 1/2 cup butter or margarine and sugar until light. Beat in eggs, one at a time; add 1 teaspoon vanilla.
Sift together flour, baking powder, baking soda, 1/4 teaspoon salt and cocoa powder. Add to creamed mixture alternately with water, beating after each addition. Stir in sauerkraut. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cake cool in pan. Frost with Sour Cream Chocolate Frosting. Cut into squares to serve.
To Make Sour Cream Chocolate Frosting: Melt the semi-sweet chocolate pieces and 4 T butter or margarine over low heat. Remove from heat. Blend in the sour cream, 1 teaspoon vanilla, and 1/4 teaspoon salt. Gradually add sifted confectioners’ sugar to make spreading consistency. Beat well. Spread over cooled cake.