1 (16 oz.) can sauerkraut, rinsed, well drained
2/3 c. butter
1 1/2 c. sugar
3 lg. eggs
2 tsp. vanilla extract
2 1/4 c. unsifted all purpose flour
1/2 c. unsweetened cocoa powder
1 tsp. baking soda
1 tsp. salt
1 c. cold water

Preheat oven to 350 degrees. Grease 13"x9"x2" baking pan or bundt pan. Squeeze sauerkraut until dry, place in food processor. Process until finely chopped.

In large bowl of electric mixer, at high speed, beat butter until fluffy. Gradually beat in sugar until mixture is light. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

On sheet of waxed paper, combine flour, cocoa, baking soda and salt. To egg mixture add a quarter of flour mixture, then a third of the water, continue to alternate, beating lightly until all flour mixture and water are added. Stir in sauerkraut.

Pour batter into prepared pan; bake 35 minutes or until cake tester inserted in center of cake comes out clean. Cool cake in pan on wire rack. If desired, using fine sieve, sift confectioners' sugar over cake before serving.

Makes 20 servings.