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Sauerkraut Chocolate Cake

2/3 cup butter or margarine
1 1/2 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa
2 1/4 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
2/3 cup sauerkraut, rinsed, drained and chopped

Filling and Frosting (recipe follows)

1. Preheat oven to 350*F (175*C). Grease and flour two 8-inch round cake pans.
2. Cream butter and sugar together until light and fluffy. Beat in eggs and vanilla, blending well.
3. Combine dry ingredients and add alternately with water to creamed mixture. Stir in sauerkraut.
4. Divide batter between prepared baking pans. Bake for 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire rack before removing cake. Cool completely.

Makes 10 to 12 servings.

Filling and Frosting:

1 1/2 cups heavy cream

3 tablespoons granulated sugar

1 tablespoon instant coffee powder

1 tablespoon unsweetened cocoa powder

1 teaspoon vanilla extract

1. Combine all ingredients and beat until soft peaks form. Fill and frost Sauerkraut Chocolate cake.

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