2/3 c  Butter (No Sub) -- softened
1 3/4 c  Sugar -- Granulated
1 1/2 ts Vanilla
3 lg Eggs
1/2 c  (PLUS 2 T.!) Cocoa --
(Ghiradelli)
1 ts Baking Powder
1/2 ts Salt
1 ts Baking Soda
2 1/4 c  Flour -- sifted
1 c  Water
2/3 c  Sauerkraut -- preferably
Clausens*

*Drain the Kraut thoroughly, put in a Strainer, and rinse in cold running
water for about a minute… Either chop fine by hand or process (PULSE)
till fine… Grease and flour 3- 8″ cake pans… Cream Butter and Sugar on
Medium-Low for about 10 minutes, till its creamy, has changed color to
white, and the sugar is thoroughly dissolved into the butter…Add eggs,
one at a time and beat well after each. Sift the Cocoa, Salt, Soda and
Flour together… Alternate addition of Dry Ingredients and Water slowly
into the Butter Mixture… Beat on Medium about 3 minutes… Fold in the
chopped Sauerkraut… Turn into pans and bake as above… Cool in the pan
for 3-4 minutes and then Depan to the rack.[I used a 9×13 pan and baked at
350 for 35 min..] Frost with a Chocolate Buttercream or Cooked Chocolate
Frosting… 1 oz. semisweet chocolate 3 oz. cream cheese, softened 1T milk
1 cup xxx suger 1/8 t salt 1/2 t vanilla Melt chocolate. cool slightly.
Combine with other ingred. and beat until smooth & creamy.

Com Mom 1