2/3 c. butter
1 1/2 c. sugar
3 eggs
1 tsp. vanilla
1 c. water
1/2 c. unsweetened cocoa
1 tsp. baking powder
2 1/4 c. flour
1/4 tsp. salt
1 tsp. baking soda
2/3 c. sauerkraut

FROSTING:

1 1/2 c. heavy cream
3 tbsp. sugar
1 tbsp. cocoa
1 tbsp. instant coffee
1 tsp. vanilla

Cream butter and sugar. Beat in eggs, vanilla, and water. Mix dry ingredients together. Add to creamed mixture. Stir in 2/3 cup rinsed, drained, and chopped sauerkraut. Bake in 2 greased and floured 8 inch round pans. Bake at 350 degrees for 30 minutes or until tests done.

Beat frosting ingredients together until soft peaks form. Frost cake after it has cooled.