1/2 c. butter
1 1/2 c. sugar
3 eggs
1 tsp. vanilla
2 c. sifted flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 c. cocoa
1 c. water
1 can (8 oz.) sauerkraut, drained, rinsed and finely snipped

In large mixing bowl, cream butter and sugar until light. Beat in eggs, one at a time; add vanilla. Sift together flour, baking soda, baking powder, salt and cocoa powder; add to creamed mixture alternately with water, beating after each addition. Stir in sauerkraut.

Turn into greased and floured 13x9x2 inch pan. Bake at 350 degrees for 35-40 minutes. Cool in pan. Frost with sour cream chocolate frosting. Sauerkraut adds moisture and coconut-like texture but no sour flavor. Just a rich fudge cake.

SOUR CREAM FROSTING:

6 oz. pkg. chocolate chips
4 tbsp. butter
1/2 c. sour cream
1 tsp. vanilla
1/4 tsp. salt
2 1/2 c. confectioners' sugar, sifted

Melt chocolate chips and butter over low heat. Remove from heat and blend in sour cream, vanilla and salt. Gradually add confectioners' sugar, to make spreading consistency; beat well. 1/4 cup more confectioners' sugar may be needed to reach right spreading consistency.