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Recipe Summary

Yield:
one 15- x 10-inch cake
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in vanilla.

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  • 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.

Source

Oxmoor House Homestyle Recipes

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