(Photo: hepp/ Flickr)
To the creamed mixture, beat through alternate additions of the yolk-sauerkraut-water mixture with the flour mixture. Do not allow water to come into direct contact with the flour. Do not overbeat. Carefully but thoroughly fold in the rising agent. Pour the batter into the pans, coasing it evenly into place with a spatula. Bake for 30 minutes.
Whip 1 1/2 cups heavy cream with all of the following:
You may wish to brush the cake with coffee liqueur before frosting.
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From Carole Engel, a listener in Portland, Oregon