Chocolate Bundt Cake

By gpawilson

This cake is like a rich devil’s food cake but it's made light by using pureed, canned sauerkraut.
You'd never know!

Ingredients

• Cooking spray
• 2 cups all-purpose flour
• 1 1/3 1⅓ cup sugar
• 1 1/2 1½ tsp baking soda
• 2/3 ⅔ cup unsweetened cocoa
• 1/2 ½ cup butter, melted
• 1 1/2 1½ cup hot water
• 1 tsp vanilla extract
• 1 cup sauerkraut, pureed until smooth
• 1 tsp unsweetened cocoa

Details

Servings 14

Preparation

Step 1

Preheat oven to 350°F.
Coat a Bundt pan with cooking spray.
In a large mixing bowl or in the bowl of an electric mixer, combine flour, sugar, baking soda and
⅔ cup of cocoa.
Add melted butter, hot water and vanilla extract; mix well.
Add sauerkraut and blend thoroughly.

Pour batter into prepared pan; bake in center of oven until a tester inserted in center of cake comes out clean, about 55 to 60 minutes.
Cool cake in pan for about 20 minutes and then turn
out onto a baking rack to cool completely.
Sprinkle with 1 teaspoon of cocoa powder before
slicing into 14 pieces. Yields 1 slice per serving.

6pts/serving