2/3 c. butter
1 1/2 c. sugar
3 eggs, beaten
1 tsp. vanilla
2 1/4 c. flour
1 tps. baking powder
1 tsp. baking soda
1/4 c. cococa
1 c. water
2/3 c. sauerkraut
1/2 tsp. salt

Cream butter, sugar and eggs. Sift dry ingredients. Add alternately with water. Rinse and drain sauerkraut and stir into batter. Turn into 2 greased 8 inch round pans. Bake at 350 degrees for 30 minutes. Ice with Sauerkraut Cake Icing.

SAUERKRAUT CAKE ICING:

Filling between layers:

1 1/2 c. whipping cream
2 tbsp. powder sugar
1 tsp. instant coffee
2 tsp. cocoa

Combine and spread evenly between layers.

OUTER CAKE ICING:

1 c. powdered sugar
1/2 c. soft butter
3/4 c. cocoa
1 tsp. vanilla
1/8 tsp. salt

Beat until creamy. Then add:

1 egg, beaten
2 1/2 c. powdered sugar
1/4 c. milk

Mix egg and milk and add alternately with sugar. Beat after each addition.