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A novelty cake well worth serving to both delight and mystify your friends. Most will guess the secret ingredient to be coconut! The frosting is tart-sweet and very important to the cake.


1/2 cup butter
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla
2 cups sifted all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cocoa
1 cup water
1 cup sauerkraut, DRAINED, RINSED, and finely chopped or snipped

1 (16-oz) package semi-sweet chocolate pieces
4 Tablespoons butter
1/2 cup sour cream
1 teaspoon vanilla
1/4 teaspoon salt
2 1/2 to 2 3/4 cups confectioners’ sugar, sifted

FOR THE CAKE: In large mixing bowl, cream butter and sugar until light. Beat in eggs, one at a time; add vanilla. Sift together flour, baking powder, baking soda, salt, and cocoa. Add to creamed mixture alternately with water, beating after each addition. Stir in sauerkraut. Turn into greased and floured 9 inch x 13 inch baking pan.

Bake in 350 F. oven 35-40 minutes. Cool in pan. Frost with Sour Cream Chocolate Frosting. FOR THE FROSTING: Melt chocolate and butter. Blend in sour cream, vanilla, and salt. Gradually add confectioners’ sugar until frosting is of spreading consistency. Beat well.

Yankee Church Supper Cookbook

Donated by Olga Drozd


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Last updated March 14, 2005