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When digging through old recipe books and cards sometimes you find something interesting (or more of a WTF?). This is one of those things. I am actually tempted though to try it but this is something I would not use good sauerkraut in. The canned stuff should be fine- no using the stuff from my friends at  Barrel and Brine-  (seriously please click through and throw them a few dollars of support to help them feed their neighborhood during Covid-19)

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CHOCOLATE SAUERKRAUT CAKE

Course Dessert

Cuisine American

Keyword cake, Sauerkraut

Cook Time 30 minutes minutes

Author Dorothy Frank (Grove St. Christian Church)

Ingredients

• ⅔ cup Shortening
• 1 ½ cup sugar
• 3 eggs
• 1 tsp. vanilla
• 2 ¼ cups sifted Flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp salt
• 1 cup water
• 2./3 cup sauerkraut [rinsed in hot water, drained and chopped]

Instructions

• Cream shortening and sugar.
• Add eggs one at a time.
• Add remaining ingredients alternately with water.
• Stir in sauerkraut.
• Bake in 2 round pans that have been greased at floured for 350° for 30 minutes.

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