2-1/4 cups Flour; Unbleached, Sifted
1/2 cup Cocoa; Baking
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/4 teaspoon Salt
2/3 cups Butter Or Regular Margarine
1-1/2 cup Sugar
3 each Eggs; Large
1 teaspoon Vanilla
1 cup Water
2/3 cups Sauerkraut; *
1 ounce Semisweet Chocolate
3 ounces Cream Cheese; Softened
1 tablespoon Milk
1 cup Confectioners’ Sugar
1/8 teaspoon Salt
1/2 teaspoon Vanilla extract
* Sauerkraut should be rinsed and drained thoroughly and then chopped coarsely.
Sift together the flour, cocoa, baking powder, baking soda and salt; set aside. Cream together the butter and sugar in a bowl until light and fluffy, using an electric mixer set at medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add dry ingredients alternately with water to creamed mixture, beating well after each addition. Stir in sauerkraut. Spread batter in greased 13 x 9 x 2-inch bakeing pan. Bake in a preheated 350 degree F. oven for 35 minutes or until cake tests done. Cool in pan on rack. Frost with Creamy Chocolate Frosting. Cut into squares.
CREAMY CHOCOLATE FROSTING:
Melt chocolate in a custard cup in hot water. Cool slightly. Combine chocolate, cream cheese, milk, confectioners’ sugar, salt, and vanilla in a bowl. Beat with an electric mixer at high speed until smooth.