A moist cake, good with Fluffy Creamy Frosting.
INGREDIENTS (for 1 servings):
- 2/3 cup shortening
- 1 1/2 cups white sugar
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 3 eggs
- 1 1/4 teaspoons vanilla extract
- 1 cup water
- 1/2 cup drained and chopped sauerkraut
Cream shortening and sugar. Add eggs one at a time, beating well after each addition. Stir in vanilla.
In another bowl, whisk together flour, baking soda, baking powder, salt and cocoa. Add flour mixture to creamed ingredients alternately with the water, ending with dry ingredients. Mix well until smooth. Blend in sauerkraut.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Top with Fluffy Creamy Frosting.