Cakes:

Sauerkraut Cake

Comment on this recipe

"My son brought this recipe home from a neighbor lady almost 30 years ago. It has been his birthday cake ever since. I had my picture with this cake in your 1973 Holiday Cookbook."

Ingredients

2/3 cup butter
1-1/2 cups sugar
3 eggs
1 teaspoon vanilla
1/2 cup cocoa
2-1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
2/3 cup rinsed, drained and chopped sauerkraut

FROSTING:
5 tablespoons flour
1 cup milk
1 cup butter
1 cup sugar
1 teaspoon vanilla

Instructions

Cream shortening and sugar. Beat in eggs and vanilla. Sift dry ingredients and add alternately with water to egg mixture. Stir in thoroughly rinsed and chopped sauerkraut.

Pour batter into two 8-inch round or square pans which have been greased and floured. Bake at 350 degrees for 30 minutes or until wooden pick inserted in center comes out clean. Frost cake. Store cake in refrigerator until it is served.

FROSTING:

Mix flour and milk in saucepan and cook until thick. Let cool. Cream together the butter, sugar and vanilla. Add cooled milk/ flour mixture and beat until stiff and fluffy.

Edith Polson
Prophetstown