Friday, May 20, 2011


2/3 cup butter
1 1/2 cups sugar
3 eggs
1 tsp. vanilla
1/2 cup unsweetened cocoa
2 1/4 cups all-purpose flour
1 tsp. baking powder
1 tsp. soda
1/4 tsp salt
1 cup water
2/3 cup sauerkraut, drained and chopped

Cream sugar and butter. Beat in eggs and vanilla. Sift dry ingredients. Add alternately with water to egg mixture. Stir in kraut. Turn into 2 greased 8 inch pans. Bake for 30 minutes at 350 degrees or until done.

2 egg yolks
1/4 cup canned milk
1/2 stick butter
1 tsp vanilla

Cook for 7 minutes and put on cake immediately.


Anonymous said...

Just wondering if there is really no sweetener in the glaze?

Diabetic Enjoying Food aka Linda said...

I rechecked the original recipe and it does not call for sweetener. I have not made this cake, just always enjoyed it when others did. It was more of a glaze than a frosting. I will make it and find out.