Yield: 3 servings
| Measure | Ingredient |
|---|---|
| ⅔ cup | Margarine |
| 1½ cup | Sugar |
| 3 \N | Eggs |
| 1 teaspoon | Vanilla |
| ½ cup | Cocoa |
| 2¼ cup | Flour |
| 1 teaspoon | Baking powder |
| 1 teaspoon | Baking soda |
| 1 cup | Water |
| ⅔ cup | Rinsed & drained sauerkraut |
Cream margarine until light and fluffy; add sugar and beat until well blended. Beat in eggs and vanilla. Sift dry ingredients. Add alternately water and flour mixture to egg mixture. Gently but thoroughly stir in sauerkraut. Bake at 350 degrees for 30 minutes.
Use a 9 x 13 inch pan. Randy Rigg Submitted By RANDY RIGG On 02-11-95