Recipe: Beer and Sauerkraut Fudge Cake

BEER AND SAUERKRAUT FUDGE CAKE

2/3 cup butter, softened
1 1/2 cups sugar
3 eggs
1 tsp vanilla
2 1/4 cups sifted flour
1/2 cup cocoa
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup beer
2/3 cup sauerkraut
1 cup raisins (optional)
1 cup chopped nuts (optional)

Preheat oven to 350 degrees. Grease and flour two (8 or 9-inch) layer cake pans.

In a large mixing bowl, cream butter and sugar until light.

Add eggs one at a time, beating well after each addition. Blend in vanilla.

Sift cocoa, flour, baking powder, baking soda and salt together. Add to the creamed mixture alternately with the beer, beginning and ending with the dry ingredients.

Stir in sauerkraut. Stir in raisins and/or nuts. Pour prepared pans.

Bake for 35 minutes or until they test done. Cool and frost as desired.