- 3/4 cup butter or margarine, softened
- 1 1/2 cups sugar
- 3 eggs
- 1 teaspoon vanilla
- 2 1/4 cups all-purpose flour, divided
- 1/2 cup cocoa
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 3/4 cup chopped sauerkraut, drained
- 1/2 cup chopped pecans
- Rich Butter Frosting
- Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
- Combine 2 cups flour, cocoa, baking powder, soda, and salt; add to creamed mixture alternately with water, beginning and ending with dry ingredients. Mix well after each addition. Dredge sauerkraut and pecans in remaining 1/2 cup flour; stir to coat well. Stir mixture into batter.
- Spoon batter into an un-greased 15- x 10- x 1-inch jellyroll pan. Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool completely. Frost with Rich Butter Frosting. Cut cake into squares to serve.
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