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An odd ingredient makes a fantastically moist cake.
Preheat oven to 350 F.
For the cake:
Add white vinegar to milk in a small cup and set aside.
Mix sugar, cocoa, baking soda, and flour in a large bowl. Add shortening, sauerkraut and boiling water, stirring to combine well. Then add the milk mixture, vanilla and eggs. Stir to combine.
Pour into a 9×13 pan that you’ve coated with nonstick cooking spray and smooth the top. Bake for 35 minutes. Remove from oven and allow to cool in the pan before frosting.
For the frosting:
In saucepan bring sugar, milk and butter to a boil, then continue to boil for one minute. Remove from heat and add vanilla extract and chocolate chips. Stir until smooth and creamy. Spread over cooled cake.
This can be made with dark chocolate cocoa and/or dark chocolate chips for a slightly different variation.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!