| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
German |
Cake |
16 |
Servings |
INGREDIENTS
| 2 1/4 |
c |
Flour |
| 1 |
ts |
Baking soda |
| 2/3 |
c |
Shortening |
| 1 1/2 |
ts |
Salt |
| 1 |
c |
Beer |
| 1 |
ts |
Baking powder |
| 1 1/2 |
c |
Sugar |
| 3 |
|
Eggs |
| 1/2 |
c |
Cocoa |
| 2/3 |
c |
Sauerkraut (chopped; rinsed, and drained) |
| 1 |
pk |
(8-oz) cream cheese; softened |
| 1/2 |
c |
Confectionery sugar |
| 2 |
tb |
Cream |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
ICING
From: aa501@freenet.buffalo.edu (Brian Scherer)
Date: Wed, 22 Sep 93 09:55:23 EDT
1. Cream butter and sugar together.
2. Add eggs one at a time
3. Add beer
4. Add cocoa
5. Sift together flour, salt, and baking soda and powder.
6. Add to creamed mixture slowly, until all is mixed.
7. fold in sourkrout.
8. Put into a slightly greased 9 by 15 baking pan.
9. Bake for 30 to 45 minutes at 375 degrees F. ICING:
1. Cream cream cheese
2. Add cream and vanilla
3. Add sugar slowly
4. Spread over top of cake
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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