3/4 c. sauerkraut, rinsed, drained and finely chopped
1 1/2 c. buttermilk
2/3 c. butter
1 3/4 c. packed light brown sugar
2 tsp. vanilla
2 lg. eggs
2/3 c. unsweetened cocoa powder
2 1/4 c. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

Heat oven to 350 degrees. Grease two 8 inch square pans; line bottoms with wax paper; add grease paper. In small bowl combine sauerkraut and buttermilk; set aside. In large bowl with electric mixer at medium speed, beat butter, brown sugar and vanilla until fluffy; beat in eggs. Combine cocoa powder, flour, baking powder and soda and salt. With mixer on low, beat into butter mixture alternately with sauerkraut mixture. Beat only to blend. Pour batter into pans bake 25 to 30 minutes until cake tester comes out clean. Cool on rack 10 minutes. Remove layers from pans; peel off paper and cool completely on racks.