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

Cream together, butter, and sugar until fluffy. Add eggs and beat well.

Mix in another bowl salt, cocoa, flour, baking powder and soda. Add to egg mixture alternately with water and vanilla. Add sauerkraut and mix well. Pour into well greased 13 x 8 x 2 inch pan. Bake at 350 degrees for 30 minutes.

ICING:

Heat on low heat - 2 tablespoons cornstarch and 1 cup water until thickens; set aside.

Mix 1 cup butter, 1 teaspoon vanilla, and 1 cup powdered sugar. Add cornstarch mixture to the cream mixture. Mix well. Spread over cool cake.