- 1/2 can (14 ounce) sauerkraut (drained well)
- 2 cups all-purpose flour
- 1/2 cup unsweetened Dutch process cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 ounces unsalted butter (softened)
- 1-1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs (room temperature)
- 1 cup Our Family Garden, Unsweetened Applesauce
- 1/3 cup water
- 1/2 cup semisweet chocolate chips
Spray a 9×13 inch metal cake pan with cooking spray and dust with a little cocoa powder.
Chop the sauerkraut as finely as possible and set aside.
In a medium size bowl, thoroughly mix the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
In a large mixing bowl, beat the butter and sugar until creamy. Beat in the vanilla. Scrape the sides of the bowl and beat in the eggs, one at a time.
When eggs are blended, add the flour mixture alternately with the applesauce and the water, stirring, just until mixed. Stir in the chopped sauerkraut and the chocolate chips.
Pour the cake batter into the prepared pan and bake in 350 degree oven on center rack for 30 to 35 minutes or until a toothpick inserted comes out clean. Let cool in the pan.
In the meantime prepare the frosting recipe below.
Spread frosting over the cake.
- 4 tablespoons unsalted butter
- 6 ounces semisweet chocolate morsels (or bittersweet)
- 1/2 cup sour cream (room temperature)
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2-2/3 cups un-sifted powdered sugar
- 1 to 2 tablespoon milk (room temperature)
Melt the butter in a small saucepan over medium heat. Add the chopped chocolate and stir until it is melted. Scrape into a large mixing bowl. Stir in the sour cream and vanilla.
Add the powdered sugar 1 cup at a time and beat with an electric mixer or hand mixer until smooth and creamy. For thinner frosting, add a little milk.