Sauerkraut Chocolate Cake

This cake comes from our friends at The Fremont Co., makers of Frank’s sauerkraut—the secret ingredient that makes it super moist.

Prep: 20 min. • Bake: 35 min. + cooling Makes: 16 servings

¹ ₂ cup butter, softened

1¹ ₂ cups sugar

3 large eggs, room temperature

1 tsp. vanilla extract

2 cups all-purpose flour

¹₂ cup baking cocoa

1 tsp. baking powder

1 tsp. baking soda

¹₂ tsp. salt

1 cup water

³₄ cup sauerkraut, drained, squeezed dry and chopped

SILK CHOCOLATE FROSTING

1¹ ₃ cups butter, softened

4 oz. unsweetened

chocolate, melted

1¹ ₂ tsp. vanilla extract

4 cups confectioners’ sugar

¹ ₄ cup whole milk

1. Preheat oven to 350°. Cream the butter and sugar. Add eggs, one 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 two greased and floured 8-in. round baking pans.

2. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool in pans for 10 minutes; remove to wire racks to cool completely.

3. 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 cooled cake.

1 piece: 505 cal., 26g fat (16g sat. fat), 91mg chol., 412mg sod., 65g carb.

(49g sugars, 2g fiber), 5g pro.