Beer and Kraut Cake

Ingredients

• ⅔ Cups Butter or Margarine (151 g)
• 1½ Cups Sugar (300 g)
• 3 Eggs
• 1 tsp Vanilla (5 ml)
• ½ Cup Cocoa (63 g)
• 2¼ Cup Flour (281 g)
• 1 tsp Baking Powder (5 ml)
• 1 tsp Baking Soda (5 ml)
• ¼ tsp Salt (1.25 ml)
• 1 Cup Beer (237 ml)
• ⅔ Cup Sauerkraut, rinsed, drained, and chopped (158 ml)

Preparation

1. Heat oven to 350 F (175 C).
2. Cream butter and sugar until light and fluffy.
3. Beat in eggs and vanilla.
4. Sift together dry ingredients, and add to the creamed mixture alternately with beer, beginning and ending with the dry. (A fourth the dry, a third the beer, repeat)
5. Stir in the sauerkraut.
6. Turn batter into two greased and floured 9-inch (23 cm) baking pans.
7. Bake at 350 (175) for 40 minutes or until cake tests done.
8. Cool on a rack, and frost with Cream Cheese Frosting.

Ingredients

• 8 ounces Sweet Cooking Chocolate, e.g. German's (227 g)
• 6 ounces Softened Cream Cheese
• 2 Tbsp Light Cream (30 ml)
• 2 Cups Sifted Powdered Sugar
• ¼ tsp Salt (1.25 ml)
• 1 tsp Vanilla (5 ml)

Preparation

1. Melt chocolate.
2. Cool slightly. Blend in cream cheese and cream.
3. Slowly add the powdered sugar. Mix well.
4. Add salt and vanilla.
5. Spread on cake.

If sweet cooking chocolate is not available, substitute 1½ cups cocoa, ½ cup of oil or shortening, and 11 Tbs sugar.