2/3 c. butter
3 eggs
1 c. water
1 1/2 c. sugar
1/2 c. cocoa
1 tsp. baking soda
1 tsp. baking powder
2 1/4 c. flour
2/3 c. drained and thoroughly rinsed sauerkraut
1 tsp. vanilla

Preheat oven to 325 degrees. Grease and flour 9 x 13 inch pan. Cream butter and sugar until smooth. Add vanilla and eggs, one at a time and beat well after each. Sift dry ingredients together and add alternately with water. Mix well. Fold in drained sauerkraut and pour into pan. Bake 35 to 45 minutes or until done. Cool on rack.

COCOA BUTTER FROSTING:

3/4 c. cocoa
2 c. powdered sugar

Mix well.

1/2 c. butter, softened
1 tsp. vanilla
3/4 c. whipping cream

Cream butter and vanilla. Add whipping cream. Combine sugar mixture and cream mixture, a little at a time. Blend in mixer at high speed for one minute. Spread on completely cooled cake.