1/2 c. butter
1 1/2 c. sugar
3 eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 c. cocoa
1 c. water
1 (8 oz.) can sauerkraut, drained and rinsed

In large bowl cream sugar and butter. Beat in eggs one at a time. Add vanilla. Sift together dry ingredients, add to cream mixture. Add water. Stir in kraut.

Pour in greased and floured round cake pans. Bake at 350 degrees for 35 to 40 minutes or until tested done.

FROSTING FOR SAUERKRAUT CAKE:

6 oz. pkg. chocolate chips
4 tbsp. butter
4 oz. sour cream
1 tsp. vanilla
1/4 tsp. salt
Powdered sugar

Melt chocolate chips and butter over low heat. Remove from heat. Blend in sour cream. Add vanilla and salt. Blend in well. Gradually add powdered sugar until mixture resembles an easy to spread frosting consistency.

This cake is very moist. No taste of sauerkraut. Good.