from Romancing the Stoveby Karen Schmeer
Cake:1 stick unsalted butter, softened1 1/2 cups granulated sugar1 cup unsweetened cocoa powder1 tsp baking powder1 tsp baking soda1/4 salt2 cups flour3 large eggs1 tsp vanilla extract1 cup water1 cup sauerkraut (well rinsed, drained, and chopped). Fresh or bagged is best, but Karen always said “from a jar works just fine.”
Frosting:4 oz. semisweet chocolate, chopped2 oz. unsweetened chocolate, chopped1/2 stick unsalted butter1/2 cup sour cream1 tsp vanilla extract1/4 tsp. salt2 cups confectioner’s sugar, sifted
Preheat oven to 350 degrees F. Butter and flour a Bundt cake pan. (Karen used 2 round 9″ pans).
In a large bowl, cream the butter and sugar until fluffy. Beat in eggs, one at a time, and then add vanilla.
Sift together dry ingredients (flour, baking soda, baking powder, salt, cocoa powder). Slowly beat these into the creamed mixture, alternating with 1 cup water. Stir in sauerkraut. Pour the batter into the prepared baking pan(s). Bake 35 to 40 minutes. (If using 2 round pans, only bake 15 to 20 minutes). Cool completely in the pan.
Make the frosting. In a double boiler (or just carefully in a regular pan), melt both types of chocolate with the butter over low heat. Remove from heat. Stir in the sour cream, vanilla, and salt. Gradually add the confectioner’s sugar, beating until frosting is spreadable. When cake is cool, remove from the pans and frost.