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CATEGORY CUISINE TAG YIELD
Eggs, Dairy 1 Servings

INGREDIENTS

1/2 c Margarine, soften
1 1/2 c Sugar
3 Eggs
1 t Vanilla extract
2 c All-purpose flour
1 t Baking soda
1 t Baking powder
1/4 t Salt
1 c Water
1/2 c Cocoa powder
8 oz Sauerkraut, * see note
6 oz Chocolate chips
4 T Margarine
1/2 c Sour cream
1 t Vanilla extract
1/4 t Salt
2 3/4 c Powdered sugar

INSTRUCTIONS

Use an 8-ounce can of sauerkraut. Do not use sauerkraut which has
caraway seeds. Lightly drain and chop by hand -- don't use food
processor.    Combine margarine and sugar in large bowl. Beat in eggs
one at a  time. Add the vanilla and blend. 2. In another bowl, sift dry
ingredients together. Add to the egg mixture slowly, alternating with
the water. Stir in the sauerkraut. Mix until smooth. 3. Grease a 13 x
9 x 2-inch pan. Pour the cake batter into pan and bake in preheated
350-degree oven for 30-35 minutes, or until knife inserted in center
comes out clean. If you prefer, leave the cake in the pan for easier
frosting and transporting. FROSTING: 1. Melt chocolate chips and
margarine in top of double boiler. Remove from heat and add sour
cream, vanilla and salt. Gradually beat in powdered sugar until the
frosting is of spreading consistency. You may not need all the
powdered sugar. 2. Frost cake while still slightly warm or wait until
cooled.  Recipe By     : Jo Anne Merrill  From:                        
Date: 05/28  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6031
Calories From Fat: 1208
Total Fat: 142g
Cholesterol: 617.8mg
Sodium: 4493.4mg
Potassium: 1734.2mg
Carbohydrates: 1190.4g
Fiber: 36.7g
Sugar: 859.4g
Protein: 65.2g


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