Friday, December 13, 2013

Betty Feezor Chocolate Sauerkraut Cake

  • 2 1/4 cups self rising flour
  • 1/2 cup cocoa powder
  • 2/3 cup Crisco or softened butter
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 1/4 teaspoon vanilla
  • 1 cup water
  • 1/2 cup rinsed, drained and coarsely chopped sauerkraut 
Chocolate Frosting:
  • 3/4 stick butter
  • 1/8 t. salt
  • 1 lb. powered sugar
  • 2 t. vanilla
  • 5 T cocoa
  • 6-8 T milk


  1. To make the cake: Heat oven to 350 degrees.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. Add the flour  in three stages alternately with the water, mixing well. Stir in the sauerkraut.

  2. Coat a 10-inch Bundt pan or a 13x9-inch pan with cooking spray. Pour batter into desired pan and bake 35 to 45 minutes, depending on the pan used, or until a toothpick tests clean. Cool Bundt pan on wire rack 15 minutes before inverting onto wire rack to cool completely. If using a 13x9-inch pan. Let cool completely in pan.

  3. To make the frosting: In a medium bowl, combine butter, salt, confectioners' sugar, cocoa, milk, 1/8 teaspoon salt and 2 teaspoon vanilla with an electric mixer at high speed until smooth and creamy. Spread on cake.