2 1/4 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 c. cocoa
2/3 c. sauerkraut
2/3 c. butter
1 1/2 c. sugar
3 eggs
1 tsp. vanilla
1 c. water

Sift flour with baking powder, baking soda, salt, cocoa. Set aside.

Rinse and drain sauerkraut, snip into small pieces of shredded.

Cream butter and sugar until fluffy. Add eggs one at a time. Beat well after each addition. Add vanilla and blend.

Stir in flour mixture alternating with water, beginning and ending with dry ingredients. Fold in sauerkraut last.

Turn batter into 2 greased and floured 8 inch layer pans. Tap pans lightly to release air. Bake 350 degrees, 30-35 minutes or until cake tests done. Cool 15 minutes before removing to cake rack (wire) to cool completely. Serves 12-16.

SOUR CREAM COCOA FROSTING:

1 (6 oz.) pkg. semi-sweet chocolate
4 tbsp. butter
1/2 c. sour cream
1/4 tsp. salt
1 tsp. vanilla
2 1/2 - 2 3/4 c. sifted powdered sugar

Melt chocolate and butter over low heat. Remove. Blend sour cream, salt and vanilla. Gradually add powdered sugar until desired spreading consistency. Beat well.