Chocolate Sauerkraut Cake

Ingredients
2/3 cup shortening
1 1/2 cups white sugar
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
3 eggs
1 1/4 teaspoons vanilla extract
1 cup water
1/2 cup drained and chopped sauerkraut

Cream shortening and sugar. Add eggs one at a time, beating well after each addition. Stir in vanilla.

In another bowl, whisk together flour, baking soda, baking powder, salt and cocoa. Add flour
mixture to creamed ingredients alternately with the water, ending with dry ingredients. Mix well until
smooth. Blend in sauerkraut.

Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Top with Fluffy Creamy Frosting.

Makes 8 inch round layer cake