Table of Contents
A delicious chocolate cake with an ingredient best kept secret. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Sift cocoa, flour, baking powder, baking soda and salt together and set aside. In a separate small bowl, combine buttermilk with sauerkraut and set aside.
The sauerkraut cannot be tasted; you think you’re eating coconut! Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans, round or square. Thoroughly cream together butter and sugar. Beat in eggs and vanilla. Sift together cocoa, flour, baking powder, soda, and salt, and add alternately with water to egg mixture.
When the batter is smooth and well mixed, add in chopped sauerkraut and mix in. Divide the batter evenly between the two pans and smooth the tops with a spatula, if needed. Bake at 350 F for 25 minutes and test with a cake tester. If it comes out clean, then the cake is done.
Heat oven to 350 F. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and 1/4 teaspoon salt, and set aside. In a large bowl, cream together butter with 1 1/2 cups sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in 1 teaspoon vanilla.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…