The Harvest Issue - September October 2017
Sept/Oct 2015
From Julie Van Rosendaal
Back in the fifties, sauerkraut was as common an ingredient for cake as was grated carrots. This is a moist, not-too-sweet chocolate sheet cake you can serve in squares, dusted with icing sugar.
1/2 c. butter, at room temperature
1-1/2 c. sugar
2 large eggs
1 t. vanilla
2 c. all-purpose flour
1/2 c. cocoa
1 t. baking powder
1 t. baking soda
1/4 t. salt
1 c. sauerkraut, rinsed, drained and roughly chopped
1 c. milk
icing sugar, for dusting (optional)
Preheat the oven to 350°F. In a large bowl, beat the butter and sugar until fluffy; beat in the eggs and vanilla.
In a smaller bowl, whisk together the flour, cocoa, baking powder, baking soda and salt. Add half to the butter mixture and stir just until combined; stir in the sauerkraut and milk, then the rest of the dry ingredients, mixing just until blended.
Pour into a greased or parchment-lined 9x13-inch pan and bake for 30 minutes, or until springy to the touch. Serve warm, dusted with icing sugar, if you like. Makes about 20 pieces.
