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Ingredients
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¾ cup drained and chopped sauerkraut
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1 ½ cups buttermilk
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⅔ cup butter
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1 ¾ cups packed light brown sugar
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2 teaspoons vanilla extract
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2 eggs
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⅔ cup unsweetened cocoa powder
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2 ¼ cups all-purpose flour
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1 ½ teaspoons baking powder
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1 teaspoon baking soda
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¼ teaspoon salt
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift cocoa, flour, baking powder, baking soda and salt together and set aside. In a separate small bowl, combine buttermilk with sauerkraut and set aside.
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In a large bowl, cream butter, brown sugar and vanilla until light and fluffy. Add eggs and beat in. Add flour mixture alternately with sauerkraut mixture. Beat only until blended.
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Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for about 45 minutes, or until toothpick inserted into cake comes out clean. Cool cake and frost with your favorite chocolate frosting.
Nutrition Facts (per serving)
168 | Calories |
6g | Fat |
27g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings Per Recipe 24 | |
Calories 168 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 4g | 19% |
Cholesterol 30mg | 10% |
Sodium 200mg | 9% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 1g | 4% |
Total Sugars 17g | |
Protein 3g | 6% |
Vitamin C 1mg | 1% |
Calcium 58mg | 4% |
Iron 1mg | 7% |
Potassium 109mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.