1 1/2 c. sugar
1/2 c. butter
3 eggs
1 tsp. vanilla
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 c. water
1/2 c. unsweetened cocoa powder
1 c. FRANK'S® or Snowfloss Kraut, drained and chopped

In mixing bowl, beat the sugar and butter until fluffy. Add eggs, one at a time, beating well after each. Add vanilla. Combine flour, baking powder, soda, salt, and cocoa. Add to creamed mixture alternately with water. Beat well after each addition. Drain kraut; chop and stir into batter.

Grease an 8 1/2 x 12 1/2 inch glass utility dish. Pour in batter and cook on full power for 5 minutes. Turn dish 180 degrees and cook an additional 4 to 6 minutes more or until toothpick inserted in center comes out clean. Let cool, then frost.

Kraut makes cake super moist!

SILKY CHOCOLATE FROSTING:

2 3/4 c. powdered sugar
2/3 c. butter, softened
2 oz. melted, unsweetened chocolate (cool) or 1 (4 oz.) bar sweet cooking
chocolate, melted and cooled
3/4 tsp. vanilla
2 tbsp. milk

In small mixing bowl, on low speed, combine powdered sugar, butter, and chocolate. Gradually add the vanilla. Beat until smooth and fluffy.