While shopping I found some Frank's sauerkrat juice in one
of those 6 packs of 6oz cans. I bought a pack. I like the
taste of chilled kraut juice but decided to find other uses
for it. I was surprised at some of the uses for the juice.
Pickle juice also. Apparently a splash of pickle juice in a
bloody mary adds some zing to it. The kraut juice looks like
a good marinade possibility. If anyone is interested go to
www.ilovepickles.org or www.sauerkraut.com.
Michael
Recipe:
Sauerkraut Chocolate Cake
2/3 cup margarine or butter 1-1/2 cups sugar 3 eggs 1
teaspoon vanilla
3/2 cup unsweetened cocoa 2-1/4 cups sifted all-purpose
flour 1 teaspoon baking powder 1 teaspoon baking soda
4/4 teaspoon salt 1 cup water
5/3 cup drained sauerkraut, rinsed and chopped Whipped
Cream Frosting
1-1/2 cups heavy cream, well chilled 3 tablespoons sugar
Preheat oven to 350 degrees F. Grease and flour one 9 X 13
baking pan or two 8-inch square or round baking pans.
In large bowl, thoroughly cream margarine with sugar. Beat
in eggs and vanilla. In another large bowl, sift together
cocoa, flour, baking powder, baking soda and salt; add dry
mixture alternately with water to egg mixture. Stir in
sauerkraut.
Spoon into prepared baking pans. Bake about 30 to 35
minutes, or until wooden pick inserted in center comes out
clean and cake begins to pull away from sides of pan. Let
cool. Invert cakes to remove from pans. Spread Whipped Cream
Frosting on top of sheet cake or one round cake and top with
second cake and frost top and sides.
Whipped Cream Frosting Whip cream with sugar until soft
peaks form. Makes about 3 cups.
Serves 12
--
Deathbed statement...
"Codeine . . . bourbon." ~~Tallulah Bankhead, actress, d.
December 12, 1968