2/3 c. butter
1 1/2 c. sugar
3 eggs
1 tsp. vanilla
1/2 c. unsweetened cocoa
2 1/4 c. sifted all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 c. water
2/3 - 1 c. rinsed, drained, chopped sauerkraut

First, turn the kraut into a colander or strainer and rinse it thoroughly. Allow it to drain well. Cut kraut into small pieces with scissors or a knife. Return kraut to strainer and rinse thoroughly again to get rid of the salt. Let drain until you are ready to measure and add to cake.

Cream butter until light and fluffy, add sugar and beat until well blended. Beat in eggs and vanilla. Sift together the dry ingredients, then add alternately with the egg mixture.

Using your hands, squeeze the excess water from the kraut, measure it an gently but thoroughly stir it into the cake.

Bake in two greased and floured 8" square or 9" round cake pans which have been lined with waxed paper. Bake at 350 degrees for 30 minutes or until cake tests done. Allow to cool on rack for 10 minutes, then turn out, peel off paper and finish cooling. Fill and frost with your favorite fluffy icing. This is an old recipe.