2/3 c. butter
1 1/2 c. sugar
3 eggs
1 tsp. vanilla
1/2 c. cocoa
2 1/2 c. unsifted flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 c. beer
2/3 c. sauerkraut, rinsed, drained, and chopped

Cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together cocoa, flour, soda, baking powder, and salt. Add dry ingredients to the creamed mixture alternately with beer, starting and ending with the dry ingredients. Stir in the chopped sauerkraut. Pour into greased and floured Bundt pan or 2 (9 inch) pans. Bake at 325 to 350 degrees for about 50 minutes. Cool.

CHOCOLATE CREAM CHEESE FROSTING:

8 oz. semi-sweet chocolate
6 oz. cream cheese (softened)
2 tbsp. light cream
2 c. sifted confectioners sugar
1/4 tsp. salt
1 tsp. vanilla

Melt chocolate in top of double boiler, over hot water, not boiling water. Cool slightly and blend in the cream cheese and cream. Slowly add sugar, mixing well. Stir in the salt and vanilla. Frost cooled cake.