This recipe for Sauerkraut Cake, by Pat VanOsten, is from The Feather River Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 c. butter 1-1/2 c. sugar 2 c. flour 3 eggs 1 tsp. baking powdeer 1/4 tsp. salt 1 c. water 1 c. sauerkraut, drained and chopped fine 1 tsp. vanilla 1 tsp. soda 1/2 c. cocoa
Preheat oven to 350º. Put all ingredients in a large mixing bowl, and beat until well combined. Pour into a 9x11 inch greased baking pan. Bake 30 to 35 minutes or until cake tester comes out clean. Frost with milk chocolate canned frosting.
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