Description
I was so surprised to see that all of the sauerkraut cakes require at least 3 eggs. This cake does not require any eggs. I have been making this for many years and no one seems to get tired of it. I also serve with mocha whipped cream on special occasions. It is a heavy thick batter that needs to be spread in the pans. It has a wonderful taste and consistency.it was on a recipe card from the 60's and i have adapted over the years.photo shown of cake with mocha cream cheese frosting. The cake is fat free without frosting. Do not overcook or the sides will be chewy.
Ingredients
- Granulated Sugar
- Butter
- Crisco Shortening
- Vanilla
- Flour
- Baking Powder
- Baking Soda
- Salt
- Cocoa Powder
- Water
- Sauerkraut
- Pam Cooking Spray
Instructions
- Cream sugar, butter, crisco and vanilla together in a large bowl
- Mix dry ingredients in a separate bowl
- Add dry ingredients and water alternately in small amounts and mix into the creamed mixture
- Add the cut sauerkraut and blend well
- Spray pam in two round cake pans
- Preheat oven 350
- Spread batter in the two pans
- Bake 30 minutes until edges come away from the sides of the pans and the top springs back when gently touched
- Cool in the pans on racks
- Frost the two layers with cream cheese frosting or whipped cream
- It is great with ice cream also