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Chocolate Sauerkraut Cake
|1 1/3 cups buttermilk|
1 pkg. chocolate cake mix
1 8-ounce can sauerkraut, drained, rinsed, and snipped in pieces
1/3 cup honey
1 pint whipping cream
1/4 cup powdered sugar
1 tsp. vanilla
chopped nuts (optional)
|Mix all, except honey, together and pour in 2 9 inch pans or sheet cake pan. Bake at 350 degrees for 35 minutes for layers, 45 minutes for 9 x 13 pan. Let cake cool in pan for 10 minutes. Warm honey -- remove cake from pan; spoon honey over the top of the cake. Cool completely. Refrigerate 1 hour.|
Whip together the frosting ingredients.. Spread on cake and top with chopped nuts.
Comments: * Note: Bertilla Flatz says she makes this and uses 1 cup buttermilk and 1/2 cup water; then adds 3 tbs. butter, 3 tbs. cocoa, a pinch of soda and 1/4 cup sugar. She, too, says it's a winner. The rest of her recipe is the same as Mrs. Weller's.
|Submitted by: Jessie Weller USA |
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