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German Chocolate Sauerkraut Cake

2 1/4 cups flour
1/2 cup cocoa
1 tsp. baking soda
1/4 tsp. salt

2/3 cup soft butter
1 1/2 cup sugar
3 eggs
1 tsp. vanilla

1 cup water (or coffee)
2/3 cup sauerkraut (drained and chopped)

Cream butter, add sugar, eggs, and vanilla. Add liquid and dry
ingredients alternately, beginning and ending with dry. Bake at
350 degrees for 25-30 minutes or until done.

Butter Cream Filling

1/2 cup butter softened
2 1/2 to 3 1/2 cups icing sugar
1/8 tsp. salt
1 egg yolk
2-3 oz. bitter chocolate melted in 2 T. water

Cream butter until fluffy. Beat in sugar, salt and egg yolk until
thick and creamy. Add milk if needed for consistency. Add melted
chocolate. Makes about 2 1/2 cup.

2 chocolate layer cakes
1/4 cup Kirsch or to taste (optional)
1 recipe chocolate butter cream
2 cup pitted halved black cherries, canned or fresh
2 cup heavy cream
1 tsp. sugar, 3/4 cup grated semi-sweet chocolate

Slice off crown of cakes to level layers and sprinkle each layer
with 1 tsp. Kirsch. Spread top of bottom layer with chocolate
butter cream. Place 1 1/2 cup. cherries on butter cream and press
lightly into cream. Top with second layer.

Whip cream, sweetening it with sugar and adding remaining Kirsch
to taste. Spread whipped cream over top and around sides of cake.
Decorate with chocolate curls or grated chocolate and remaining
cherries. Chill for several hours before serving.


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