2/3 cup butter or margarine
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla
1/2 cup unsweetened cocoa
2 1/4 cups sifted all-purpose flour
1 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
2/3 cup rinsed, drained and chopped sauerkraut


Cream butter and sugar well.  Beat in eggs and vanilla.  Sift together dry ingredients, add alternately with water to egg mixture.  Stir in kraut.  Turn into two greased and floured 8-inch square or round baking pans.  Bake at 350-degrees for 30 minutes or until cake tests done.  Fill and frost with mocha whipped cream, garnish with chocolate leaves if desired. 


Whip 1 1/2 cups heavy cream with 3 tablespoons instant coffee, 2 teaspoons unsweetened cocoa and flavoring as desired until soft peaks form. 

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