1/2 c. well drained sauerkraut
2/3 c. shortening
1 1/2 c. sugar
3 eggs
1 tsp. vanilla
2 1/4 c. flour
1 c. water
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 c. cocoa

Chop kraut and set aside. Cream shortening and sugar. Beat in eggs, one at a time. Beat in vanilla. Add dry ingredients alternately with water. Begin and end with flour. Stir in kraut. Bake in greased 13 x 9 inch pan for 35 minutes at 375 degrees.