Mocha Cream Frosting:

1 1/2 c. heavy cream
1 tbsp. instant coffee, with chicory
2 tsp. rum (optional)
3 tbsp. sugar
2 tsp. unsweetened cocoa

Whip ingredients together.

Cake:

1 tsp. baking powder
1 tsp. baking soda
1 c. water

Cream butter with sugar. Beat eggs with vanilla. Sift dry ingredients; add alternately with water and egg mixture. Stir in thoroughly rinsed and chopped kraut. Turn into greased and floured 8 inch square or round pans.

Bake at 350°F for 30 minutes. Cool on rack. Top with Mocha Cream Frosting.