"German" Style Dark Chocolate Cake

This cake is so moist and delicious it almost seems decadent...almost!  I love the secret ways to kick up the nutrition in desserts.  You can increase fiber, vitamins and minerals, and decrease saturated fats and sugar all with a little help from fruits and vegetables! If you are craving something dark and chocolately don't let the secret ingredient in this recipe stop you!  Curious? 

Yes, that is right--SAUERKRAUT!  Don't snub your nose just yet.  Give this probiotic and fiber packed cake a whirl and you will have your guests raving--without knowing the secret ingredient!  I made two cakes with 1 can.  First, I dusted with powdered sugar and the second I drizzled with a chocolate sauce and sprinkled with pecans.  You can also dress this up with orange zest!  Trust me and give this a try!

"German" Dark Chocolate Cake

Ingredients:

2 cups Flour, All-Purpose

1 1/3 cup Sugar

1 1/2 tsp Baking Soda

2/3 cup Unsweetened Cocoa Powder

1/2 tsp Instant Coffee Granules (OPTIONAL)

1/2 cup Butter, melted

1 1/2 cup Hot Water

1 tsp Vanilla

1 cup Sauerkraut, blended until smooth

Cooking Spray and Cocoa for dusting pan

Directions:

Preheat oven to 350°F. Coat a bundt pan with cooking spray. Dust with cocoa powder instead of flour.

In a large mixing bowl or in the bowl of an electric mixer, combine flour, sugar, baking soda and 2/3 cup of cocoa, and coffee granules. Add melted butter, hot water and vanilla extract; mix well. Add sauerkraut and blend thoroughly.

Pour batter into prepared bundt pan; bake in center of oven until a tester inserted in center of cake comes out clean, about 55 to 60 minutes. Cool cake in pan for about 20 minutes and then turn out onto a baking rack to cool completely. Sprinkle with 1 teaspoon of cocoa powder before slicing into 14 pieces. Yields 1 slice per serving.