2/3 c. butter
1 1/2 c. sugar
3 eggs
1 tsp. vanilla
1/2 c. cocoa
2 1/4 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 c. water
2/3 c. drained & rinsed chopped kraut

Cream sugar and butter well. Beat in eggs and vanilla. Add dry ingredients alternately with water to egg mixture. Mix well and stir in kraut. Pour into 2 layer pans. Bake at 350 degrees for 30 minutes. Cool thoroughly.

FROSTING: Cook until thick and then cool 4 tablespoons flour and 1 cup milk. Cream well 1 cup butter, 1 cup sugar and 1 teaspoon vanilla. Add cooled flour mixture and beat 15 minutes until creamy.