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

Cream butter and sugar until light. Beat and add eggs, one at a time. Add vanilla. Sift flours and other dry ingredients. Add alternately with water and other ingredients. Beat after each addition. Add sauerkraut and mix. Pour into well-greased 9x13 inch pan. Bake in 350 degree oven for 35-40 minutes.

FROSTING:

Melt together 1 (6 oz.) package semi-sweet chocolate chips and 4 tablespoons butter. Remove from heat, add 1/2 cup sour cream, 1 teaspoon vanilla, and 1/4 teaspoon salt. Gradually add 2 1/2 to 2 3/4 cup powdered sugar. Beat well. Spread on cooled cake.

This is rich and delicious according to Doug!