1/2 c. butter
1 1/2 c. sugar
3 eggs
1 tsp. vanilla
2 c. sifted all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 c. cocoa powder
1 c. water
1 (8 oz.) can sauerkraut, drained, rinsed, and finely snipped (1 c.)

The sauerkraut adds moistness and coconut like texture - but no sour flavor to this fudge cake.

In large mixing bowl, cream butter and sugar until light. Beat in eggs, one at a time and vanilla. Sift together flour, baking powder, baking soda, salt, and cocoa powder. Add to creamed mixture alternately with water, beating after each addition. Stir in sauerkraut. Turn into greased and floured 13 x 9 x 2 inch pan. Bake at 350 degrees for 35-40 minutes. Cool in pan. Frost with Sour Cream Chocolate Frosting.

SOUR CREAM CHOCOLATE FROSTING:

Melt 1 (6 ounce) package of semi-sweet chocolate pieces and 4 tablespoons butter over low heat. Remove from heat; blend in 1/2 cup dairy sour cream, 1 teaspoon of vanilla, and 1/4 teaspoon salt. Gradually add the sifted confectioners sugar (2 1/2 to 2 3/4 cups) to make spreading consistency; beat well.