2/3 c. butter
1 1/2 c. granulated sugar
3 eggs
1 tsp. vanilla extract
1/2 c. Hershey's cocoa
2 1/4 c. sifted cake flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 c. water
2/3 c. sauerkraut, rinsed, drained & chopped

Cream the butter and sugar until light and lemon colored. Beat in the eggs, 1 at a time, then add the vanilla. Sift the cocoa, flour, baking powder, baking soda and salt together and beat into the creamed mixture alternately with the water. Stir in the sauerkraut. Pour into 2 greased and floured 8" cake pans. Bake in a preheated 350 degree oven for 30 minutes.

NOTE: This can be made into cupcakes (bake 15 minutes) or microwaved. Pour into a greased microwave bundt pan and microwave for approximately 9 minutes. Test. Let stand for 10 minutes before inverting on a serving platter.

CARAMEL ICING:

1/2 c. butter
1 c. brown sugar
1/4 c. evaporated milk
Pinch of salt
1 3/4 - 2 c. confectioners' sugar (enough for a spreading consistency)

Melt butter in a saucepan; add the brown sugar and boil over low heat for 2 minutes, stirring constantly. Add milk and salt and stir until it comes to a full boil. Remove from heat and cool until lukewarm. Gradually beat in the confectioners' sugar, beating until the icing is thick enough to spread.