1/2 c. butter
1 1/2 c. sugar
3 eggs
1 tsp. vanilla
2 c. sifted all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 c. cocoa powder
1 c. water
8 oz. can sauerkraut (drained, rinsed or washed, cut finely-snipped with
scissors)

In large bowl cream butter and sugar until light. Beat in eggs one at a time. Add vanilla. Sift together flour, baking soda, baking powder, salt, cocoa powder, then add creamed mixture with water. Stir in the sauerkraut. Then pour into 13 x 9 x 2 inch greased and floured pan. Bake at 350 degrees for 35 to 40 minutes. Then cut into squares. Spread icing on warm cake.

Sour Cream Chocolate Frosting:

Melt 6 ounces chocolate pieces with 4 tablespoons of butter. Heat and blend in 1/2 cup sour dairy cream, 1 teaspoon vanilla flavoring and 1/2 teaspoon salt. Gradually add sifted confectioners sugar (about 2 1/2 or 2 3/4 cups). To make spreading consistency, beat well then frost cake in pan. You can use chopped nuts in the icing if desired, about 1 cup.