" Moist and good. No one will guess the secret ingredient. "

1/2 cup butter

1 1/2 cups white sugar

3 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsweetened cocoa powder

1 cup water

8 ounces sauerkraut - drained, rinsed and finely chopped

1 cup semisweet chocolate chips

4 tablespoons butter

1/2 cup sour cream

1 teaspoon vanilla extract

2 3/4 cups sifted confectioners' sugar

1/4 teaspoon salt

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch baking pan.
• In a large mixing bowl, cream 1/2 cup of the butter and all of the white sugar until light. Beat in eggs one at a time, mixing well after each one. Stir in 1 teaspoon of the vanilla.
• Sift together flour, baking powder, baking soda,1/4 teaspoon of the salt, and cocoa. Add to creamed mixture alternately with the water beating after each addition. Stir in the sauerkraut. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cake cool in pan and then frost with Sour Cream Chocolate Frosting.
• To Make Frosting: Melt semi-sweet chocolate chips and the 4 tablespoons of butter. Blend in the sour cream, 1 teaspoon vanilla, 1/4 teaspoon salt. Gradually add confectioner's sugar until frosting is of spreading consistency. Beat well. Spread onto cooled cake.

  Makes 1 - 9x13 inch cake