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 c. rinsed, drained and chopped sauerkraut

Thoroughly cream butter with sugar. Beat in eggs and vanilla. Sift together dry ingredients: add alternately with water to egg mixture. Stir in kraut. Turn into two greased and floured 8 inch baking pans. Bake in 350 degree oven for 30 minutes or until cake tests done.

CHOCOLATE CREAM CHEESE FROSTING:

2 (4 oz. each) pkgs. sweet cooking chocolate
2 (3 oz. each) pkgs. cream cheese
2 c. sifted confectioners' sugar
1/4 tsp. salt
1 tsp. vanilla
2 tbsp. light cream

Place chocolate in small bowl and set over hot water until melted. Cool slightly. Blend in cream cheese and cream. Add sugar gradually, mixing well after each addition, then add salt and vanilla. Covers two 8 inch cake layers.