MARIAN COUSINS'S SAUERKRAUT CAKE

The sauerkraut gives this pleasantly moist cake a slightly crunchy texture similar to coconut,
but without any noticeable sauerkraut  taste.

INGREDIENTS
2/3 cup butter
1-1/4 cups sugar
3 eggs
1 teaspoon vanilla
1/2 rounded cup cocoa
2-1/4 cups our
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
2/3 cup drained sauerkraut
Cream Cheese Frosting

INSTRUCTIONS
Cream butter and sugar until uffy. Add eggs one at a time; add vanilla and mix well. Sift dry
ingredients together and add to egg mixture alternately with the water. Add the sauerkraut
and mix well. Bake in greased 8-inch layer pans or in a 9x13-inch pan at 350 degrees F for
30 to 40 minutes or until cake tests done. Frost with Cream Cheese Frosting or another of
your  choice.

CREAM CHEESE FROSTING

INGREDIENTS
3 ounces cream cheese, softened
1 pound confectioners' sugar
3 teaspoons vanilla
3 to 4 tablespoons milk as needed
Pinch of salt

INSTRUCTIONS
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A mildly avored frosting that allows the cake avor to shine through. Beat cream cheese at
medium speed until smooth. Gradually add sugar, vanilla, and as much milk as needed to
make a spreadable mix. Add a pinch of salt and beat for at least 5 minutes. Be sure cake is
thoroughly cooled before frosting. When frosted, refrigerate cake about 15 minutes to set
frosting. Ample for 8-inch double-layer or standard oblong  cake.

Serves 8 to 10, or more from the oblong pan.

YIELD: CATEGORY
Cakes and Frostings

COURSE
Desserts

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