chocolate cake with saurkraut?

[pianonut]

yes!  i actually found a recipie (can't find it now) for cake with saurkraut in it.  i suppose it would make it moist.

also, i found a recipie one time for saurkraut latkes (like potatoe pancakes). chopped onion and saurkraut with some flour,salt, butter.  they sounded good.

my step dad loves the typical german food:   saurkraut, herring, and pototoes and steak.  as kids we never liked saurkraut, but am just beginning to get a flavor for it, especially if it is mixed with other ingredients.

[pianonut]

after finding the recipie on the internet, i decided it's too much work (boiling water and putting cocoa in).   i suggest buying a box of chocolate cake mix (or two), putting them in the cuisinart, adding 1/2 cup whole wheat flour, 2/3 cup drained saurkraut, and enough eggs and water to finish the moisture content required on the box. 

[Motrax]

I like a good cakepiecake from time to time. It's a cake flavored like cake-flavored pie.

[pianonut]

it's moist cake not cake-pie-cake.  haven't you ever had an extremely moist cake (it doesn't taste like pie in the middle, ok).  i've made those kind, too.

one time an angel food cake.  i followed the recipe on the box, but the middle didn'tcook (guess i needed an angel food cake pan).  that was cake-pie-cake.

[pianonut]

just to prove this is not cake-pie-cake- i am baking one today.  two boxes of betty crocker supermoist german chocolate cake, 1/2 c. drained saukraut, six eggs, 1 c vegetable oil and 1 c. water.  will let you know in 30 minutes if it is cake-pie-cake or not.

[pianonut]

forgot to mention 1/2 c. whole wheat flour and 1/2 c. more water to consistency.

anyway,  it IS cake-pie-cake.  sorry.  BUT, the cake around the outside tastes really GOOD.  even the pie-cake is good (very middle).  i would say, bake for 10 minutes longer than the box (say 40 minutes) and the pie-cake will disappear.