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

Preheat oven to 350°F.

Grease and flour 2 (8-inch) square or round baking pans. Thoroughly cream butter with sugar. Beat in eggs and vanilla. Sift together cocoa, flour, baking powder, baking soda and salt. Add dry mixture alternately with water to egg mixture. Stir in sauerkraut. Spoon into baking pans. Bake at 350°F for 30 to 35 minutes or until wooden pick inserted in center comes out clean and cake begins to pull away from sides. Let cool.