1 1/2 C sugar
1 tsp vanilla
1/2 C unsweetened cocoa
2 1/4 C sifted all-purpose flour
1 tsp each: baking soda and baking powder (oops I just noticed it was both, I only used baking soda and it turned
out just fine)
1/4 tsp salt
1 C water
2/3 C rinsed, drained, and
Thoroughly cream butter with sugar. Beat in eggs and vanilla. Sift together dry ingredients; add alternately with water to egg mixture (I never read ahead and I just dumped it all into my KitchenAid and it is fine). Stir in kraut. Turn into 2 greased and floured 8 inch square or round baking pans. Bake in 350 degree oven 30 minutes, or until cake tests done.
*I do not own two 8 inch baking pans so I baked mine in a larger dish and it took about 50 minutes. Also, recipe calls for a mocha whipped cream frosting, but when I lifted the cream off of my raw milk and tried to make the frosting I ended up making chocolate butter. So, my cake in the picture was frosted with a simple frosting made from milk, powdered sugar and vanilla. Seriously, the kids were chanting "cake, cake, cake" at the table so I had to whip up something quick after the original frosting failure.
The recipe goes on to say:
Fill and frost with Mocha
Whip 1 1/2 C heavy cream with 3 Tbsp sugar, 1 Tbsp instant
coffee (I had left this out as it is something I do not have on hand...EVER), 2
tsp unsweetened cocoa until stiff peaks form.
After they all started to devour the cake I did let them in on my little secret, the cake was so good that no one cared!