Name: Dark Chocolate Cake
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

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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.

Course: Dessert

Keyword: cake, chocolate

Servings:

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.