Sauerkraut Cake
2/3 cup margarine
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla
1/2 cup unsweetened cocoa
2 1/4 cups sifted all purpose
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1 cup Steinfeld's Sauerkraut, rinsed and drained
Thoroughly cream margarine with sugar. Beat in eggs and vanilla . Sift together dry ingredients; add alternately with water to creamed mixture. Stir in kraut. Turn into two greased and floured 9 inch round pans or one 9 x 13 inch pan. Bake in 350 degree oven 25 to 30 minutes. Frost with favorite frosting.