- 1 spray cooking spray
- 2 cups all-purpose flour
- 1 1/3 cups sugar
- 1 1/2 tsp baking soda
- 2/3 cup unsweetened cocoa
- 1/2 cup regular butter, melted
- 1 1/2 cups hot water
- 1 tsp vanilla extract
- 1 cup sauerkraut, pureed until smooth
- 1 tsp unsweetened cocoa
Preheat oven to 350°F. Coat a bundt pan with cooking spray.
In
a large mixing bowl or in the bowl of an electric mixer, combine flour,
sugar, baking soda and 2/3 cup of cocoa. Add melted butter, hot water
and vanilla extract; mix well. Add sauerkraut and blend thoroughly.
Pour
batter into prepared pan; bake in center of oven until a tester
inserted in center of cake comes out clean, about 55 to 60 minutes.
Cool cake in pan for about 20 minutes and then turn out
onto a baking rack to cool completely. Sprinkle with 1 tsp cocoa powder
before slicing into 14 pieces.
Optional: You can easily change the flavor of this cake by adding
strong coffee instead of hot water or adding cayenne pepper and cinnamon
with the vanilla.
