6 tablespoons unsalted butter — 3/4 stick butter
3/4 cup sugar
6 tablespoons cocoa powder
2 teaspoons vanilla extract
2 eggs
1 cup drained canned sauerkraut — rinsed and squeezed dry
1 pinch salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup water
1 cup flour
Preheat the oven to 350 F. Grease and flour an 8-inch layer pan.
In a large heavy saucepan over medium heat, melt the butter, stirring occasionally.
Remove from the heat. Stir in the sugar, cocoa, vanilla, eggs, sauerkraut, and salt. Add the baking soda and baking powder in pinches, breaking up any lumps with your fingers. Stir in thoroughly. Stir in the water, followed by the flour, just until blended.
Pour and scrape the batter into the pan and bake for 25 minutes, or until a tester inserted in the center comes out clean.
Cool in the pan on a rack for 10 minutes. Remove from the pan and cool on the rack for 15 minutes more.
Makes 8 servings
Per Serving (excluding unknown items): 237 Calories; 11g Fat (38.9% calories from fat); 4g Protein; 33g Carbohydrate; 2g Dietary Fiber; 76mg Cholesterol; 146mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Fat; 1 1/2 Other Carbohydrates.