Guess what? The secret to this marvelously moist dessert is sauerkraut!

CAKE:

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

FROSTING:

1 1/2 c. heavy cream
3 tbsp. granulated sugar
1/2 tsp. vanilla extract
White and dark chocolate curls, optional

Prepare cake: Heat oven to 350 degrees F. Grease two 8 inch square pans; line bottoms with wax paper; 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 2 teaspoons vanilla until fluffy; beat in eggs. Combine cocoa powder, flour, baking powder, baking soda and salt; with mixer at low speed, beat into butter mixture alternately with sauerkraut mixture, beating only to blend.

Pour batter into pans; bake 25 to 30 minutes until wooden pick inserted in center comes out clean. Cool in pans on racks 10 minutes. Remove layers from pans; peel off wax paper; cool completely on racks.

Prepare frosting: In large bowl with mixer at high speed, beat cream, granulated sugar and 1/2 teaspoon vanilla until soft peaks form. To assemble: Place one layer on plate; spread with some of frosting. Add second layer; swirl remaining frosting over cake. Decorate with chocolate curls, if desired. Makes 12 to 16 servings.