2 1/2 c. sifted flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 c. unsweetened cocoa
2/3 c. butter
1 1/2 c. sugar
3 eggs
1 tsp. vanilla
1 c. water (see note)
2/3 c. rinsed, drained chopped sauerkraut

Grease and flour 2 (8-inch) round cake pans. Sift flour, baking powder, soda, salt and cocoa.

In large mixing bowl, cream the butter and sugar. Thoroughly beat in eggs, one at a time. Add vanilla. Stir in dry ingredients, in 4 additions, alternating with water. Beat until smooth after each addition, beginning and ending with dry ingredients. Stir in sauerkraut. Pour into pans and bake for 30 minutes in a 350 degree oven.

NOTE: Can substitute 1 cup of beer for the water. Can top the cake with Chocolate Cream Cheese Frosting or Mocha Whipped Cream or just plain whipped cream. (See recipes.)

CHOCOLATE CREAM CHEESE FROSTING:

2 pkg. (4 oz. each) sweet cooking chocolate
2 pkg. (3 oz. each) cream cheese, softened to room temperature
2 tbsp. light cream
2 c. sifted confectioner's sugar
1/4 tsp. salt
1 tsp. vanilla

Melt chocolate in top of double boiler over hot, not boiling water. Remove double boiler top and let chocolate cool slightly; blend in cream cheese and cream. Slowly add sugar, beating well after each addition. Beat in salt and vanilla.

MOCHA WHIPPED CREAM:

1 1/2 c. whipping cream
3 tbsp. sugar
1 tbsp. instant coffee powder
2 tsp. unsweetened cocoa

Beat ingredients together until soft peaks form.