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Print this Recipe    Sauerkraut 04

Beer and Sauerkraut Fudge Cake

2/3 cup butter
1 1/2 cup sugar
3 eggs
1 tsp vanilla
1/2 cup cocoa
2 1/4 cup sifted flour
1 tsp baking powder
1 tsp soda
1 cup beer
2/3 cup sauerkraut
1 cup raisins
1 cup chopped nuts

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, soda and salt together. Add to creamed mixture
alternately with beer, beginning and ending with dry ingredients.
Stir in sauerkraut. Raisins and nuts are optional. Turn into two
8 or 9 inch greased and floured cake pans. Bake at 350 for 35
minutes. Cool and frost as desired.

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