Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| ⅔ cup | Butter or margarine |
| 1½ cup | Sugar |
| 3 \N | Eggs |
| 1 teaspoon | Vanilla |
| ½ cup | Unsweetened cocoa |
| 2¼ cup | Flour; sifted |
| 1 teaspoon | Baking soda |
| 1 teaspoon | Baking powder |
| ¼ teaspoon | Salt |
| 1 cup | Water |
| ⅔ cup | Sauerkraut; well drained and chopped |
From: hz225wu@... (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:18 +0200 From: caroln@... (Carol Nickerson) Source: San Francisco Examiner, 29 August 1990 Grease and flour two 8" or 9" (round) layer-cake pans. Cream together butter and sugar. Add eggs and vanilla. Sift dry ingredients together and add alternately with water. Stir in sauerkraut. Bake at 350 degrees F for 30 to 35 minutes or until cake is done when tested. Fill and frost with whipped cream.
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