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

In mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla. Sift together flour, baking powder, soda, salt and cocoa. Add to creamed mixture alternately with water, beating after each addition. Stir in sauerkraut, pour into 13"x9"x2" pan. Bake at 350 degrees for about 40 minutes. Frost with Sour Cream Frosting.

SOUR CREAM FROSTING:

6 oz. pkg. semi sweet chocolate
4 tbsp. butter
1/2 c. sour cream
1 tsp. vanilla
1/4 tsp. salt
2 3/4 c. sifted powdered sugar

Melt chocolate with butter over low heat, blend in sour cream, vanilla and salt. Gradually add sugar; beat well. Spread over cake. THIS IS A VERY RICH FROSTING.