Sauerkraut Surprise Cake

Ingridients

1/2 cup butter

1 1/2 cups white sugar

3 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsweetened cocoa powder

1 cup water

1 cup drained and chopped sauerkraut

16 ounces semisweet chocolate chips

4 tablespoons butter

1/2 cup sour cream

2 3/4 cups confectioners' sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch cake pan.

In a large mixing bowl, cream 1/2 cup butter or margarine and sugar until light. Beat in eggs, one at a time; add 1 teaspoon vanilla.

Sift together flour, baking powder, baking soda, 1/4 teaspoon salt and cocoa powder. Add to creamed mixture alternately with water, beating after each addition. Stir in sauerkraut. Pour batter into prepared pan.

Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cake cool in pan. Frost with Sour Cream Chocolate Frosting. Cut into squares to serve.

To Make Sour Cream Chocolate Frosting: Melt the semi-sweet chocolate pieces and 4 T butter or margarine over low heat. Remove from heat. Blend in the sour cream, 1 teaspoon vanilla, and 1/4 teaspoon salt. Gradually add sifted confectioners' sugar to make spreading consistency. Beat well. Spread over cooled cake.