Secret Recipe St. Patrick's Day Cake

1 cup hot coffee

½ cup Hershey Special Dark Cocoa Powder

¾ cup unsalted butter

2¼ cups all-purpose flour

1 cup sugar

½ cup light brown sugar, packed

1 teaspoon baking soda

1 teaspoon baking powder

3 large eggs

2 teaspoons vanilla extract

¾ cup sauerkraut; rinsed, drained and coarsely chopped

½ cup miniature chocolate chips

Topping

1½ cups heavy whipping cream, chilled

2½ tablespoon sugar

½ teaspoon mint extract

Heat oven to 350 degrees. Grease bottom of a 9-by-13-inch cake pan. Set aside.

In a 4-cup Pyrex measure or small heat proof bowl, whisk hot coffee, cocoa and butter until smooth and melted. Set aside to cool.

In large bowl, stir flour, sugars, baking soda and powder together until evenly combined. Add cooled cocoa liquid, eggs and vanilla. Beat on low speed 30 seconds. Scrape bowl well. Beat 30 seconds on medium speed. Scrape bowl well. Add sauerkraut and chocolate chips. Beat 1 minute on medium speed until smooth.

Pour into prepared pan and smooth top and bake 25-30 minutes, until tester inserted near center comes out clean. Cool 1 hour in pan.

Just before service prepare the minty cream topping. In large bowl combine cream, sugar and mint extract. Whip on high speed until soft peaks form. Do not over beat.

Spoon over cake slices. Garnish with green sprinkles or pistachio nuts. Serve immediately.

Serves 20.

Baker's hint: Dark brown sugar can be substituted for light brown.

Nutrition values per serving: 268 calories, 16 g fat (10 g saturated), 30 g carbohydrates, 1 g fiber, 4 g protein, 75 mg cholesterol, 169 mg sodium.