1/2 c. butter
1 1/2 c. sugar
3 eggs
1 tsp. vanilla
2 c. sifted flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 c. cocoa
1 c. water
1 (8 oz.) can (1 c.) sauerkraut (drained, rinsed and cut)

Sauerkraut adds moistness and coconut-like texture, but no sour flavor, to this fudge cake.

In large mixing bowl, cream butter and sugar until light. Beat in eggs, one at a time; add vanilla. Sift together flour, baking powder, soda, salt and cocoa; add to cream mixture alternately with water, beating after each addition. Stir in sauerkraut. Turn into greased and floured 13x9x2 inch baking pan. Bake 35-40 minutes at 350 degrees. Cool in pan. Frost with Sour Cream- Chocolate Frosting.

SOUR CREAM-CHOCOLATE FROSTING:

Melt one 6 oz. package semi-sweet chocolate pieces and 4 tablespoons butter over low heat. Remove from heat; blend in 1/2 cup sour cream, 1 teaspoon vanilla and 1/4 teaspoon salt. Gradually add sifted confectioners' sugar (2 1/2 to 2 3/4 cups) to make spreading consistency; beat well.