3/4 cup kraut, drained, squeezed and chopped
1/2 cup room temperature butter
1 teaspoon vanilla
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/2 cup unsweetened cocoa powder
Preheat oven to 350 degrees. Grease and flour a 9 x 13 pan or 2 cake pans. In a mixing bowl, beat the butter and sugar until fluffy. Add eggs, powder, baking soda, salt and cocoa. Add to creamed mixture alternately with water. Beat well after each addition. Stir the kraut into the batter. Pour into your pan. Bake 30-40 minutes until cake tests done. Cool completely and frost with Silk Chocolate Frosting.
Silk Chocolate Frosting
5 1/2 cups powdered sugar
1/3 cup room temperature butter
8 ounces sweet cooking chocolate, melted and cooled
1 1/2 teaspoon vanilla
4 tablespoons milk
In a mixing bowl, blend all ingredients on low speed. Gradually add milk, mixing until smooth and fluffy.
Baking with kraut adds moisture, texture and intensifies the flavor of the chocolate in this cake.