Secret Ingredient Chocolate Cake

Secret Ingredient Chocolate Cake

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Secret Ingredient Chocolate Cake

2 ¼ cups (550 mL) Robin Hood® All-Purpose Flour
½ cup (125 mL) cocoa
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
½ tsp (2 mL) salt
2/3 cup (150 mL) butter, softened
1 ½ cups (375 mL) sugar, granulated
3 eggs
2 tsp (10 mL) vanilla
1 cup (250 mL) water
¾ cup (175 mL) Bick’s® Wine Sauerkraut, rinsed, drained, finely chopped
1. Preheat oven to 350°F (180°C). Grease and flour two 8” (20cm) round layer cake pans.

2. Combine first 5 dry ingredients. Mix well.

3. In a seperate bowl cream together butter, sugar, eggs and vanilla together on medium speed of electric mixer until light and fluffy. Add dry ingredients to creamed mixture alternately with water, making 3 dry and 2 liquid additions, combining lightly after each. Stir in sauerkraut.

4. Spread batter evenly in prepared pans. Bake in preheated oven for 35 to 40 minutes, or until cake springs back when lightly touched. Cool 10 minutes, then remove from pan to wire rack. Cool completely. Fill and frost as desired.

Preparation Time : 25 minutes
Baking Time : 40 minutes

Makes: 12 servings

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Secret Ingredient Chocolate Cake
 


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