Sauerkraut Cake

• 23 cup vegetable shortening
• 1 1/2 cups sugar
• 3 large eggs
• 2 1/4 cups flour, all-purpose
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup water
• 1 1/4 teaspoons vanilla extract
• 1/2 cup sauerkraut drained
• 8 ounces cream cheese softened
• 1/4 cup butter softened
• 1 package powdered sugar
• 1 teaspoon vanilla extract

1. Beat shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
2. Add eggs, one at a time, beating until blended after each addition.
3. Combine flour and next 4 ingredients; add to shortening mixture alternately with water, beginning and ending with flour mixture.
4. Beat at low speed until blended after each addition.
5. Stir in vanilla extract and fold in sauerkraut.
6. Pour batter into a greased and floured 13x9x2-inch pan.
7. Bake at 350F (180C).
8. for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
9. Cool completely in pan on wire rack.
10. Spread cooled cake with Cream Cheese Frosting.
11. Cream Cheese Frosting.
12. Beat cream cheese and butter at medium speed with an electric mixer until creamy.
13. Gradually add sugar, beating until blended after each addition.
14. Add vanilla, beat until blended.

vegetable shortening, sugar, eggs, flour, cocoa powder, baking powder, baking soda, salt, water, vanilla, cream cheese, butter, powdered sugar, vanilla

Taken from recipeland.com/recipe/v/sauerkraut-cake-37338 (may not work)