Sauerkraut Chocolate Cake

• 1/2 cup butter, softened
• 1-1/2 cups sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 3/4 cup sauerkraut, drained, squeezed dry and chopped
• 1-1/3 cups butter, softened
• 4 ounces unsweetened chocolate, melted
• 1-1/2 teaspoons vanilla extract
• 4 cups confectioners' sugar
• 1/4 cup whole milk

1. In a bowl, cream the butter and sugar. Add 1 egg at a time, beating well after each. Add vanilla. Combine flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with water. Stir in sauerkraut. Pour into 2 greased and floured 8-in. round baking pans.
2. Bake at 350u0b0 for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
3. For frosting, beat butter, chocolate and vanilla in a bowl; add sugar and beat well. Add milk; beat until smooth and fluffy. Spread between layers and over top and sides of cake.

butter, sugar, eggs, vanilla, flour, baking cocoa, baking powder, baking soda, salt, water, sauerkraut, butter, chocolate, vanilla, sugar, milk

Taken from www.tasteofhome.com/recipes/sauerkraut-chocolate-cake/ (may not work)