WW Dark Chocolate Cake ( click for the recipe) is featured in this handy little cookbook, and also on WW online featured recipes this week. The thing about this cake that caught my eye was that it was made with SAUERKRAUT! WHAT??? (yes, sauerkraut). It really came out wonderful. The recipe uses no eggs. It was moist, with a deep rich chocolate flavor...and the best thing is...you can't even tell there is sauerkraut in it. Sauerkraut is rich in vitamin C and adds a wonderful moistness to this cake. My house smelled divine as it baked!!! Don't be afraid...try it...I guarantee you will love it!
|warm from the oven. Let it cool in the bundt pan for 10 min or so before inverting it onto a serving platter.|
I dusted the cake with powdered sugar once it was cooled. The cake serves 14 and each slice is 6 points+.
|combine all dry ingredients in a large mixing bowl with whisk|
|My mini food processor made fast work pureeing the sauerkraut. Be sure to add a TBS or two of water when you puree. Looks a bit like applesauce when it's done.|
|My 13 year old sons slice....with a dollop of ff Greek yogurt that has been sweetened with a bit of brown sugar! He loved it! and he couldn't guess the secret ingredient!|