Ingredients:
– 1 spray non fat cooking spray, flour (baking) variety suggested
– 2 cups all-purpose flour
– 1 1/3 cups sugar
– 1 1/2 tsp baking soda
– 2/3 cup unsweetened cocoa
– 1/2 cup unsalted butter, melted
– 1 1/2 cups hot water
– 1 tsp vanilla extract
– 1 cup(s) sauerkraut, pureed until smooth
– 1 tsp unsweetened cocoa
*Lightly drizzle cake with Hershey’s chocolate syrup and dust cake with a bit of powdered sugar for no additional Points!
TIP: You can easily change the flavor of this cake by adding strong coffee instead of the hot water or adding cayenne pepper and cinnamon with the vanilla.
Directions:
Preheat oven to 350°F. Coat a Bundt pan with cooking spray.
In a large mixing bowl or in the bowl of an electric mixer, combine flour, sugar, baking soda and 2/3 cup of cocoa. Add melted butter, hot water and vanilla extract; mix well. Add sauerkraut and blend thoroughly.
Pour batter into prepared 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.
Entire recipe makes 14 servings
Serving size is 1 slice (1/14th of cake)
Each serving = 4 Weight Watchers Points