1/4 c. butter
1 1/2 c. sugar
3 eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
2 c. (1, #2 can) sauerkraut
1 tsp. baking soda
1/4 tsp. salt
1/2 c. cocoa
1 c. water
1 c. nuts (optional)

Rinse sauerkraut thoroughly and cut up into small pieces. Cream butter and sugar. Beat in eggs, one at a time. Add vanilla. Sift flour, baking powder, salt, soda and cocoa. Add to creamed mixture alternately with water, beating after each addition. Stir in sauerkraut and nuts. Turn into greased and floured 13 x 9 x 2 inch pan. Bake at 350 degrees for 40 to 45 minutes. Cool in pan.

SOUR CREAM FROSTING:

1 (6 oz.) pkg. chocolate chips
4 tbsp. butter
1/2 c. sour cream
1 tsp. vanilla
1/4 tsp. salt

Mix chocolate chips and butter over low heat. Blend in sour cream, vanilla and salt. Gradually add powdered sugar to make spreading consistency. Beat well and frost cake.