1/2 cup well drained sauerkraut
2/3 cup shortening
1 1/2 cups sugar
3 eggs
2 1/4 cups sifted flour
1 cup water
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla
1/2 cup cocoa

Cut or chop sauerkraut; set aside. Cream shortening and sugar. Beat in eggs one at a time, beat after each egg. Beat in vanilla. Sift dry ingredients and cocoa, add to creamed mixture alternately, begin and end with flour. Stir in kraut.

Bake in well greased 9 x 13 inch pan.

Bake 35 minutes at 375°F.