*  Exported from  MasterCook  *
 
                        Cumulonimbus Chocolate Cake
 
 Recipe By     : Midwest Living, February 1996
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      2/3  cup           sauerkraut
    2      cups          all-purpose flour
      1/2  cup           unsweetened cocoa powder
    1      teaspoon      baking soda
      1/2  teaspoon      salt
      2/3  cup           unsalted butter -- softened
    1 1/2  cups          granulated sugar
    1      teaspoon      vanilla extract
    3                    eggs
    1      cup           brewed coffee -- strong, cooled
                         Chocolate-Sour Cream Frosting:
    1      pound         milk chocolate -- chopped
    8      ounces        sour cream
 
 Preheat oven to 350 degrees F.  Grease and flour 2 8″ baking pans. In a
 sieve, rinse and drain the sauerkraut. Snip fine and set aside. In a
 bowl, combine the flour, cocoa powder, baking soda and salt.  In a large
 mixing bowl, beat the butter, sugar and vanilla extract with an electric
 mixer until well combined. Add the eggs, beating after each addition. 
 Add the dry ingredients alternately with the coffee, beating until just
 combined.  By hand, stir in the sauerkraut.  Turn into the prepared
 pans.  Bake for 30 to 35 minutes, or until done. Cool in te pans for 10
 minutes.  Remove and cool completely.
  Frosting:  In a heavy saucepan, over very low heat, melt the
 chopped chocolate.  Cool for 10 minutes.  Stir in the sour cream; the
 mixture may stiffen at first, but will become smooth as you stir in all
 of the sour cream. Recipe From:  Kevin Gregory, weathercaster, WRTV
 (channel 6), Indianapolis, Indiana.  Penny Halsey (ATBN65B).
 
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