2/3 c. softened butter
1 1/2 c. sugar
3 eggs
1 1/2 tsp. vanilla extract
2 1/4 c. all-purpose flour
1/2 c. cocoa
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 c. water
2/3 c. rinsed, drained & chopped sauerkraut

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients and add to creamed mixture alternately with water. Beat well then stir in kraut.

Bake in 2 greased and floured 8 inch layer pans at 350 degrees for 30 minutes or until cake tests done. Cool and frost with Mocha Whipped Cream Frosting or Chocolate Cream Cheese Frosting. 8 servings.