Dark Chocolate Cake
- Total Time
This cake’s a winner. It’s like a rich devil’s food cake but it's slimmed down by adding a secret ingredient: canned sauerkraut. (Yes, you read that right.)
cooking spray1 spray(s)
all-purpose flour2 cup(s)
sugar1 ¼ cup(s)
baking soda1 ½ tsp
unsweetened cocoa powder⅔ cup(s)
regular butter½ cup(s), melted
hot water1 ½ cup(s)
vanilla extract1 tsp
sauerkraut1 cup(s), pureed until smooth
unsweetened cocoa powder1 tsp
- Preheat oven to 350°F. Coat a Bundt pan with cooking spray.
- In a large mixing bowl or in the bowl of an electric mixer, combine flour, sugar, baking soda and 2/3 cup of cocoa. Add melted butter, hot water and vanilla extract; mix well. Add sauerkraut and blend thoroughly.
- Pour batter into prepared pan; bake in center of oven until a tester inserted in center of cake comes out clean, about 55 to 60 minutes. Cool cake in pan for about 20 minutes and then turn out onto a baking rack to cool completely. Sprinkle with 1 teaspoon of cocoa powder before slicing into 14 pieces. Yields 1 slice per serving.