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2/3 c. butter or margarine
1 1/2 c. sugar

Cream together.
3 eggs
1 tsp. vanilla
Beat together.
1/2 c. unsweetened cocoa
2 1/2 c. sifted flour
1 tsp. baking powder
1/4 tsp. salt
2/3 c. sauerkraut, rinse and
1 c. water
Stir in.
Bake in 2 (8-inch) square or round pans at 375 degrees for 30
Top with: 1 1/2 cups heavy cream with 3 tablespoons
instant coffee and 2 teaspoons unsweetened cocoa and beat until
smooth. Spread on cake. Top with shaven chocolate or use 7
minute frosting.

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