½ cup butter 1-½ cups sugar 3 eggs 1 tsp. vanilla 2 cups flour 1 tsp. baking powder 1 tsp. baking soda ¼ tsp. salt ½ cup cocoa 1 cup water 1 8-oz. can (1 cup) sauerkraut, drained, rinsed and finely snipped
Cream tog. first 4 ingred. Mix dry ingred. and add in alternately with water. Stir in sauerkraut.
Bake in greased & floured pans at 350 degrees for 35-40 min. Cool and frost with sour cream-chocolate frosting.