Cumulonimbus Chocolate Cake

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Title: Cumulonimbus Chocolate Cake
Categories: Cakes, Chocolate
Yield: 12 servings

2/3 c Sauerkraut
2 c All-purpose flour
1/2 c Unsweetened cocoa powder
1 ts Baking soda
1/2 ts Salt
2/3 c Unsalted butter; softened
1 1/2 c Granulated sugar
1 ts Vanilla extract
3 Eggs
1 c Brewed coffee; strong,
-cooled
Chocolate-sour cream
-frosting:
1 lb Milk chocolate; chopped
8 oz Sour cream

Recipe by: Midwest Living, February 1996
Preheat the oven to 350 degrees; grease and flour two
8-inch round baking pans. In a sieve, rinse and drain the
sauerkraut. Snip finely; set aside.
In a bowl, combine the flour, cocoa powder, baking soda and
salt. In a large mixing bowl, beat the butter, sugar and
vanilla extract with an electric mixer until well combined.
Add the eggs, beating after each addition. Add the dry
ingredients alternately with the coffee, beating until just
combined. By hand, stir in the sauerkraut. Turn into the
prepared pans. Bake for 30 to 35 minutes, or until done.
Cool in te pans for 10 minutes. Remove and cool completely.

Frosting: In a heavy saucepan, over very low heat, melt
the chopped chocolate. Cool for 10 minutes. Stir in the
sour cream; the mixture may stiffen at first, but will
become smooth as you stir in all of the sour cream.
Recipe From: Kevin Gregory, weathercaster, WRTV (channel
6), Indianapolis, Indiana. Penny Halsey (ATBN65B).

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