Dark Chocolate Cake
This cake’s a winner. It’s like a rich devil’s food cake but it's slimmed down by adding a secret ingredient: canned sauerkraut.
Servings: 0
Ingredients
- 1 spray cooking spray
- 2 cups all purpose flour
- 1 1/3 cups sugar
- 1 1/2 teaspoons baking soda
- 2/3 cup unsweetened cocoa powder
- 1/2 cup regular butter melted
- 1 1/2 cups hot water
- 1 teaspoon vanilla extract
- 1 cup sauerkraut pureed until smooth
- 1 teaspoon unsweetened cocoa powder
Instructions
- Preheat oven to 350°F. Coat a Bundt pan with cooking spray.
- In a large mixing bowl or in the bowl of an electric mixer, combine flour, sugar, baking soda and 2/3 cup of cocoa. Add melted butter, hot water and vanilla extract; mix well. Add sauerkraut and blend thoroughly.
- Pour batter into prepared pan; bake in center of oven until a tester inserted in center of cake comes out clean, about 55 to 60 minutes. Cool cake in pan for about 20 minutes and then turn out onto a baking rack to cool completely. Sprinkle with 1 teaspoon of cocoa powder before slicing into 14 pieces. Yields 1 slice per serving.
- You can easily change the flavor of this cake by adding strong coffee instead of the hot water or adding cayenne pepper and cinnamon with the vanilla.
Notes
Recipe By: Weight Watchers
Serving Size: 14
Serving Size: 14
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