Rhineland German Chocolate Bundt Cake Recipe

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Rhineland German Chocolate Bundt Cake

From Dorothy McNett's recipes at www.dorothymcnett.com. Yes, this contains sauerkraut! An old German recipe, perhaps the fore-runner of carrot or zucchini cakes?

3/4 cup unsalted butter
1 1/2 cups raw sugar
3 eggs
1 teaspoon vanilla or vanilla bean paste
2 cups all purpose unbleached flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup unsweetened cocoa powder
1 cup Riesling or Gewurtztraminer (or apple juice)
1 cup sauerkraut (drained and chopped)
3/4 cup finely chopped hazelnuts

1 - 2 cups heavy whipping cream
1/3 - 2/3 cup raw sugar
1/2 teaspoon vanilla or vanilla bean paste

Preheat oven to 350 degrees. Lightly oil a bundt pan and set aside. In batter bowl, soften the butter in microwave on half power for 30-45 seconds. Beat in the sugar until nice and fluffy. Beat in the eggs and vanilla to blend well. In a small bowl, whisk together the flour, baking powder, baking soda, salt and cocoa. With a spoon or spatula, gently fold the dry ingredients into the butter mixture, adding the wine, sauerkraut and chopped nuts. Scrape batter into the prepared bundt pan, bake about 40-45 minutes, or until the cake tests done when lightly touched with your fingers and it is nicely browned. Allow to cool about 10 minutes before inverting onto serving platter. Allow to cool. Whip the cream, adding the sugar and vanilla. Garnish each slice and serve.

Recipe created 2013-07-29.

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