Sauerkraut Cake

Preheat oven to 350F. Grease 2 square 8″ cake pans, and ‘flour’ with cocoa powder.

Sift together the flour, baking powder, baking soda and 1/2 cup cocoa powder then set aside.

Cream together the butter and 1-1/2 cups sugar in a large bowl. Beat into the butter-sugar the 3 eggs and vanilla. Then alternately add the sifted dry ingredients and 1 cup water.

Drain and rinse and then drain again a can of sauerkraut (if it is not chopped, chop it). Add 2/3 cup of the chopped kraut to the batter by simply stirring it in well.

Divide batter between the two pans and bake in the preheated oven for 25-30 minutes, testing with toothpick as needed. When done, remove from the oven and allow cakes to cool for a few minutes in the pans. Then remove cakes from pans and cool completely on wire racks.

‘Fill’ and frost the cooled cakes with the Mocha Frosting.

For the frosting: Whip the cream and 2 Tablespoons of sugar to soft peak stage. Then add rum, coffee powder and remaining cocoa and slowly blend in.

Place one cake on your serving platter. Top it with some of the frosting, then add the other cake on top. Then frost the assembled cake as desired.