So I’ve been on a cooking streak with Weight Watchers recipes. I saw this cake, and really wanted to try it (http://www.weightwatchers.pl/food/rcp/RecipePage.aspx?recipeid=140351)
How I made it:
2 cups flour
1 cup Splenda
1/3 cup sugar
1 and 1/2 tsp baking soda
2/3 cups unsweetened cocoa
1/2 cup of margarine (melted)
1 and 1/2 cups o fhot water (though I did think about using coffee, my husband isn’t a huge fan of it so I opted for the good ol’ H20)
1tsp vanilla extract
1 cup of pureed sauerkraut
I wasn’t too sure about the sauerkraut, but why not? Now that we have a sweet new food processor I figured I could give this a go!
In a large mixing bowl (the red thing here), I combined the flour, sugar, baking soda and 2/3 cup of cocoa, vanilla extract. Then I melted the margarine, and added it, the hot water and vanilla extract and mixed it all together with a whisk. I sprayed my springform pan with cooking spray so it wouldn’t stick.
Lastly, you’ll want to puree your canned sauerkraut. Then add it in–
Originally I cut this into 10 slices, but it’s so dense and filling I ended up cutting many of those slices in half, too.
At first I wasn’t too sure how I felt about it- I’m used to box cakes which are super sweet. This isn’t the same sort of sweetness, but it is super satisfying and healthier. I think it would be great with some warmed strawberries or even some real frosting to give it a bit more moisture. I also thought it tasted better after being in a tupperware over night. And it smells amazing!