by Karen D. Fyke

 2 C flour
2 C sugar
¾ C cocoa

Combine flour, sugar, cocoa, soda, baking powder and salt. Add eggs, coffee, milk, shortening and vanilla. Beat at medium speed for 2 min. Chop kraut in a blender and add to batter. Pour into 3 greased and floured 9” pans. Bake at 350° for 30 to 40 minutes. Frost with traditional German Chocolate Cake frosting.
Readers: Every once in awhile I see a recipe with strange ingredients and wonder if it would be good or not. The kraut cake made me mention other chocolate cakes with off-beat ingredients. Cousin Joy gave me her views on the matter: “I’ve made the tomato soup chocolate cake. It isn’t bad but nothing you’d really want to repeat. The Miracle Whip cake is pretty good. Real moist but you can get the same effect by adding oil to the cake mix and wouldn’t have that little “undertaste” with it. It would probably be better made with mayo rather than Miracle Whip too. I’ve also made fudge with Velveeta cheese. Don’t bother. I’ve made brownies by stirring a can of Diet 7-up in the brownie mix and baking. Now they were pretty darned good. Real moist.”

If you would like to have your recipe appear here, email it to editor@legalrecord.net . Mention the word “Recipe” in the subject line. To send it by US mail, address it to Karen D. Fyke, Woodford County News Bulletin, PO Box 203, Eureka, IL 61530.
© 2009 Karen D. Fyke. • All rights reserved.