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"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

Kraut & Beer Fudge Cake Recipe

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This recipe for Kraut & Beer Fudge Cake, by , is from Debbie Malone's Family Favorite Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Darlyne Temanson


2/3 C butter
1 1/2 C sugar
3 eggs
1 tsp vanilla
1/2 C cocoa
2 1/4 C sifted flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 C beer, skim off foam
2/3 C rinsed, drained, chopped sauerkraut

Cream butter and sugar. Beat in eggs, and vanilla. Sift together dry ingredients, add alternating with beer to egg mixture. Stir in kraut. Pour into a greased and floured 13x9 cake pan. Bake at 350 for 40 min, or until toothpick poked into center comes out clean.
Top with chocolate frosting.
Mom said it is a real rich cake. I am not sure if this is the one I ratted her out there was sauerkraut in the cake, or if it was the zucchini one! However, it was really good!




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