Ingredients
1/2 cup butter, softened1-1/2 cups sugar3 large eggs, room temperature1 teaspoon vanilla extract2 cups all-purpose flour1/2 cup baking cocoa1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1 cup water3/4 cup sauerkraut, drained, squeezed dry and choppedSILK CHOCOLATE FROSTING:1-1/3 cups butter, softened4 ounces unsweetened chocolate, melted1-1/2 teaspoons vanilla extract4 cups confectioners’ sugar1/4 cup whole milk
Preparation
Preheat oven to 350°. In a bowl, cream the butter and sugar. Add 1 egg at a time, beating well after each. Add vanilla. Combine flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with water. Stir in sauerkraut. Pour into 2 greased and floured 8-in. round baking pans.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
For frosting, beat butter, chocolate and vanilla in a bowl; add sugar and beat well. Add milk; beat until smooth and fluffy. Spread between layers and over top and sides of cake.
