2/3 cup packed, drained and rinsed sauerkraut
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
2/3 cup butter, softened
1 1/2 cups granulated sugar
1 teaspoon vanilla
1 cup water or coffee
Icing sugar or favorite cake frosting (optional)
Grease a 13 x 9 x 2-inch pan.
Preheat oven to 350 degrees F.
Sauerkraut should be finely chopped.
Sift together the flour, cocoa, baking powder
and baking soda.
Cream well the butter and sugar; add eggs; one
at a time, beating well after each addition.
Stir in vanilla. Add dry ingredients to creamed
mixture alternately with water or coffee.
Stir in sauerkraut.
Bake in preheated oven for 35 minutes or until
cake tests done.
Let cook on rack, then dust with icing sugar or
frost with favorite icing.