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: 0
Ingredients
1spray cooking spray
2cupsall purpose flour
1 1/3cupssugar
1 1/2teaspoonsbaking soda
2/3cupunsweetened cocoa powder
1/2cupregular buttermelted
1 1/2cupshot water
1teaspoonvanilla extract
1cupsauerkrautpureed until smooth
1teaspoonunsweetened 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.