"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sauerkraut Cake Recipe

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This recipe for Sauerkraut Cake, by , is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat VanOsten
Added: Sunday, November 4, 2007


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 350. 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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