Dark Chocolate Cake (Low Fat)

If you are like me, then you have some leftover sauerkraut from your St. Patrick's Day Corned Beef and Cabbage Meal. Well here is a great chocolate cake that uses pureed sauerkraut in place of eggs. What is wonderful about this recipe is that the cake turns out great, no taste of sauerkraut but a great chocolate taste with a super moist texture. It reminds me a lot of a chocolate pudding cake. This is a great guiltless dessert.

Ingredients:
1 spray cooking spray
2 cups all-purpose flour
1 1/3 cups sugar
1 1/2 tsp baking soda
2/3 cup unsweetened cocoa powder
1/2 cup melted butter
1 1/2 cups hot water
1 tsp vanilla extract
1 cup sauerkraut, pureed until smooth

Directions:
1. Preheat oven to 350 degrees F. Coat a Bundt pan with cooking spray.
2. In a large mixing bowl, combine flour, sugar, baking soda, and cocoa powder.

3. Add melted butter , hot water, and vanilla extract; mix well. Add sauerkraut and blend thoroughly.
4. Pour batter into prepared pan, bake in center of until a toothpick inserted in the center of cake comes out clean, about 55 to 60 minutes.

5. Cool cake in pan for about 20 minutes and then turn out onto a baking rack to cool completely. Slice and serve, enjoy!

Recipe adapted from Weight Watchers