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Sauerkraut and Beer Fudge Cake

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“Makes a fudgy, moist cake and it is fun to guess the ingredients.”
READY IN:
1hr
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream butter and sugar together, beating until fluffy.
  2. Beat in eggs, one at a time, then vanilla.
  3. Combine dry ingredients and and add to egg mixture alternately with beer, beginning and ending with dry ingredients.
  4. Stir in sauerkraut.
  5. Pour batter in two 8-inch round pans or one tube pan, greased and floured.
  6. Bake at 350°F for about 40 minutes, or until cake tests done.
  7. Cool 10 minutes and turn out of pan(s).
  8. Cool completely and frost with your favorite fudge icing.

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