CHOCOLATE SAUERKRAUT CAKE

1/2 cut butter (not margarine)
1 1/3 cups white sugar
3 eggs
1 tsp. vanilla extract
1 tsp. baking powder
3/4 tsp. baking soda
1/2 cup unsweetened cocoa powder
2 1/4 cup sifted flour
1/4 tsp. salt
1 1/4 cup water
2/3 cup sauerkraut, drained and rinsed

METHOD: Preheat oven to 350. Grease and flour 2 8 inch cake pans.

Squeeze excess liquid out of the sauerkraut and chop finely in a food processor or by hand.
In a mixer cream together the butter and sugar. Add the eggs and vanilla. Beat on medium speed for about 1 minute or til thoroughly blended.

Sift together the flour, cocoa powder, baking soda, baking powder and salt and add to the butter/egg mixture in batches alternating the dry ingredients with the water.

Stir in the sauerkraut and blend well. Pour the batter into prepared pans.

Bake at 350 degrees for 35 minutes or til a wooden toothpick inserted in the center comes out clean. Cool on rack then frost or drizzle with your favorite frosting.