Mr. Big Food and I were having coffee this morning and he was telling me that he’s up to the ‘cake’ section of The Cotton Country Collection (1972). He mentioned that he’d just seen a recipe for a sausage cake, and that it would go into the

Yes. Yes. That’s a novelty. Later this morning I decided to update my Big Food folder, and while I was at it I took a peek at ‘Novelty Cakes.” He didn’t tell me there were sauerkraut cakes.

I await your thoughts.

From Mrs. Cora Feathers, Memphis, Tennessee, “Cakes,” in The Cotton Country Collection, presented by the Junior League of Monroe, Inc., Monroe, Louisiana (1972)

“Ice with desired icing and fill with Mocha whipped cream,”

SAUERKRAUT CAKE

2/3 C (1 1/3 sticks) butter, softened
1½ C sugar
3 eggs
1 tsp vanilla
2¼ C flour
½ C unsweetened cocoa
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
1 C water
2/3 C sauerkraut, rinsed, drained and chopped

Preheat oven to 350˚. Cream together sugar and butter. Beat together eggs and vanilla and add to creamed mixture. Sift together dry ingredients and add to creamed mixture alternately with water. Stir sauerkraut into batter, pour batter into 2 lightly greased and floured 8-inch cake pans or a lightly greased and floured 9×13-inch baking pan and bake 30 to 40 minutes.