2 1/4 c. flour
1/2 c. cocoa
1 tsp. baking powder
1/4 tsp. salt
2/3 c. butter
1 1/2 c. sugar
3 eggs
1 tsp. vanilla
1 c. strong coffee
2/3 c. sauerkraut, coarsely chopped, rinsed & drained

Combine flour, cocoa, baking powder and salt. Cream butter and sugar; add eggs, vanilla and coffee. Mix well. Add creamed mixture to dry ingredients alternately into third bowl. Stir in sauerkraut; pour into 2 greased 8-inch round pans.

Bake at 350 degrees for 25 to 30 minutes.

FUDGE FROSTING:

2 c. sugar
1 c. water
2 oz. unsweetened chocolate (2 squares)
2 tbsp. corn syrup
1/4 tsp. salt
2 tbsp. butter
1 tsp. vanilla

Combine the first 6 ingredients in saucepan. Stir over low heat until sugar dissolves. Cool to lukewarm, then add vanilla and beat to spreading consistency. If too stiff, reheat and add 1 teaspoon oil and reheat.

Ice cake and serve.