Ingredients:
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups sugar
2/3 cup butter
3 eggs
1 1/4 teaspoons vanilla
1/4 teaspoon salt
1/2 cup cocoa
1 cup water
1 cup sauerkraut, rinsed, drained well and chopped fine
Directions:
Cream sugar and butter.
Beat in eggs, vanilla, salt and cocoa.
Add dry ingredients and water alternately.
Blend in kraut and mix well.
Pour into a greased and floured bundt cake pan.
Bake at 375F for 45-50 minutes.
Top with a powdered sugar glaze.
Servings: 12
Time preparation: 15 min.
Time total: 65 min.