Chocolate Saurkraut Cake

2/3 c Butter or margarine
1 1/2 c Sugar
3 Eggs
1 ts Vanilla
1/2 c Unsweetened cocoa
2 1/4 c Flour, sifted
1 ts Soda
1 ts Baking powder
1/4 ts Salt
1 c Water
2/3 c Saurkraut, well drained

Cream butter and sugar; add eggs one at a time, beating after each addition. Add vanilla. Sift dry ingredients together; add alternately with water to creamed mixture. Rinse drained saurkraut well in cold water, drain again. Chop or snip into very small pieces. Add to batter. Divide batter between 2 greased and floured 8-inch pans. Bake in preheated (350 F.) oven for about 30 minutes.

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