| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
Butter or Margarine |
| 3 |
|
Eggs |
| 1/2 |
c |
Unsweetened Cocoa |
| 1 |
ts |
Baking Powder |
| 1/4 |
ts |
Salt |
| 2/3 |
c |
Sauerkraut; rinsed, drained, and chopped |
| 1 1/2 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 2 1/4 |
c |
All Purpose Flour |
| 1 |
ts |
Baking Soda |
| 1 |
c |
Water |
| 1 1/2 |
c |
Heavy Cream |
| 3 |
tb |
Sugar |
| 1 |
tb |
Instant Coffee with Chicory |
| 2 |
ts |
Unsweetened Cocoa |
| 2 |
tb |
Rum |
|
|
Chocolate Leaves; (optional) |
INSTRUCTIONS
MOCHA WHIPPED CREAM
Cream butter with sugar. Beat in eggs and vanilla. Sift together dry
ingredients; add alternately with water to egg mixture. Stir in kraut. Turn
into two greased and floured 8 inch square or round baking pans. Bake in a
350 degree oven for 30 minutes or until done. Fill and frost with mocha
whipped cream. To make cream, whip ingredients together until soft peaks
form. Makes about three cups. Garnish with chocolate leaves if you wish.
Posted to TNT Recipes Digest by mlh@juno.com on Apr 3, 1998
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