2/3 c. butter
1 1/2 c. sugar
3 eggs
1/2 c. unsweetened cocoa
2 1/4 c. sifted all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 c. water
1 c. (8 oz.) sauerkraut, rinsed and drained (Secret ingredient: don't tell anyone)

Cream butter with sugar. Beat in eggs and vanilla. Sift together cocoa, flour, baking powder, baking soda and salt; add alternately with water to egg mixture. Add sauerkraut. Use greased and floured 9 x 13 inch pan. Bake at 350 degrees for 25 to 30 minutes. Top with 7 minute frosting when it cools.

SEVEN MINUTE FROSTING:

2 egg whites
1 1/2 c. sugar
1/2 c. water
1 tbsp. white Karo syrup
1/2 tsp. salt
1 tsp. vanilla

Combine all ingredients in double boiler top. Place over boiling water. Beat with electric mixer for 7 minutes or until it forms peaks. Add vanilla. Spread over cooled cake.