2 c. flour
1 1/2 c. sugar
1/2 c. butter
3 eggs
1 tsp. vanilla
1/4 tsp. salt
1 tsp. baking soda
1 (8 oz.) can sauerkraut
1/2 c. cocoa
1 c. water
1 tsp. baking powder

Drain, rinse and chop sauerkraut. In large mixing bowl, cream butter and sugar until light. Beat in eggs, one at a time. Sift dry ingredients together. Add to creamed mixture alternating with water. Mix well after each addition. After all ingredients are mixed together, stir in sauerkraut. Pour into floured 13"x9" pan. Bake at 350 degrees for 35 to 40 minutes. Cool and then frost with Sour Cream Chocolate Frosting.

SOUR CREAM FROSTING:

1 (6 oz.) pkg. chocolate chips
4 tbsp. butter
1/2 c. sour cream
1 tsp. vanilla
1/4 tsp. salt
2 1/2 c. powdered sugar

Mix chips and butter over heat until melted. Remove from heat, blend in sour cream, vanilla and salt. Gradually add powdered sugar. Beat well. More powdered sugar may be added if needed.