Happy (belated) Birthday FlamingGlory

FlamingGlory said:
3/4 cup sauerkraut, rinsed, drained and finely chopped
1 and 1/2 cups buttermilk
2/3 cup of butter, softened
1 and 3/4 cups light brown sugar, packed
2 teaspoons vanilla extract
2 large eggs
2/3 cup unsweetened cocoa powder
2 and 1/4 cups AP flour
1 and 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Heat oven 350F. Grease two 8 inch pans; line bottoms with wax paper; grease paper. In small bowl combine sauerkraut and buttermilk; set aside. In large bowl with electric mixer at medium speed, beat butter, brown sugar, and vanilla until fluffy; beat in eggs. Combine cocoa powder, flour, baking powder, baking soda, and salt; with mixer at low speed, beat into butter mixture alternately with sauerkraut mixture, beating only to blend.

Pour batter into pans; bake 25-30 minutes until wooden pick comes out clean. Cool for 10 minutes, remove from pans.

This cake is like incredibly sweet and heavy so the frosting is usually just straight unsweetened whipped cream. Real whipped cream too, the stuff from a bottle wont work.
I'm guessing you probably won't know, but wouldn't the recipe taste about the same without the kraut, since you have to rinse/drain it?
 
theacoustician said:
I'm guessing you probably won't know, but wouldn't the recipe taste about the same without the kraut, since you have to rinse/drain it?
Actually I tried it that way once. It makes the cake have the consistency of cement, when you take the sauerkraut out it's just kinda meh, dry, layer cake.