2 1/4 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 1/2 c. sugar
2/3 c. shortening
3 eggs
1 1/4 tsp. vanilla
1/4 tsp. salt
1/2 c. unsweetened cocoa
1 c. water
1 c. sauerkraut, rinsed, drained and blended

Sift together flour, baking soda and baking powder, set aside. Cream sugar and shortening, add eggs, mix well, then add vanilla, salt and cocoa. Mix well. Alternately add flour mixture and water. Add sauerkraut. Bake in greased and floured pan. For two 8 inch square pans, bake at 325 degrees for 25-30 minutes. For 1 Bundt pan or angel food pan, bake 45-50 minutes at 375 degrees.

TOPPINGS:

May spread 1 can cherry pie filling over the top of cake and then Cool Whip; or may simply drizzle top of cake with confectioners' sugar glaze.