City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

1950s Sauerkraut Cake

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.