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)
CHOCOLATE SAUERKRAUT CAKE
- 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])
- 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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