1 1/2 c. sugar
2/3 c. butter or shortening
1/4 tsp. salt
1/2 c. cocoa
2 1/2 c. sifted flour
1/2 c. sauerkraut, drained & chopped
1 tsp. baking soda
1 tsp. baking powder
3 eggs, well beaten
1 1/4 tsp. vanilla
1 c. cold water

Blend butter and sugar until creamy. Add well beaten eggs. Sift dry ingredients together and add alternately with water and creamed mixture. Stir in and blend sauerkraut and vanilla. Bake in layers or loaf pans at 350 degrees for 45 minutes, or a 9 x 13 inch pan for 30 minutes.

FROSTING:

Combine 1 cup milk and 2 tablespoons cornstarch in saucepan and cook until thick. Cool. Cream 1/2 cup shortening, and 1/4 cup sugar. Add cooled mixture to this. Mix in 1 teaspoon vanilla. Beat until smooth.