Sauerkraut Kuchen (Sauerkraut Cake)

• 23 cup butter
• 1 1/2 cups sugar
• 1 teaspoon vanilla
• 3 eggs
• 1/2 cup cocoa
• 1 teaspoon baking power
• 1/2 teaspoon salt
• 1 teaspoon soda
• 2 1/4 cups sifted flour
• 1 cup water
• 23 cup drained, thoroughly rinsed and chopped sauerkraut

1. Preheat oven to 325 degrees.
2. Grease and flour three eight-inch cake pans.
3. Cream butter and sugar until smooth.
4. Add vanilla and eggs, one at a time.
5. Sift dry ingredients together and add alternately with water to the butter and egg mixture.
6. Mix well.
7. Fold in drained sauerkraut.
8. Turn into cake pans.
9. Bake at 325 degrees for approximately 30 minutes or until cake springs back at the touch.
10. Remove from pans immediately, cool on a rack then frost layers with fudge frosting (see recipe).

butter, sugar, vanilla, eggs, cocoa, baking power, salt, soda, flour, water, sauerkraut

Taken from cooking.nytimes.com/recipes/9952 (may not work)