Recipe: Sauerkraut Fudge Cake with Choco-Sour Cream Frosting

SAUERKRAUT FUDGE CAKE

1 1/2 cups sugar
1/2 cup butter, softened
3 eggs
1 tsp. vanilla
2 cups flour
1/2 cup unsweetened cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup water
1 (8 oz.) can sauerkraut, drained, rinsed and finely chopped
Choco-Sour Cream Frosting (recipe follows)

Preheat oven to 350 degrees F. Grease and flour a 13x9x2-inch baking pan.

Place sugar and butter in large mixing bowl and cream until light. Beat in eggs one at a time; add vanilla; set aside.

Sift together flour, cocoa powder, baking powder, baking soda, and salt; add to creamed mixture alternately with 1 cup water, beating after each addition. Stir in sauerkraut. Turn into prepared baking pan.

Bake in 350 degree F oven 35 to 40 minutes. Cool in pan, then remove to frost.

CHOCO-SOUR CREAM FROSTING

1 (6 oz.) pkg. semi-sweet chocolate morsels
4 Tbsp. butter
1/2 cup dairy sour cream
1 tsp. vanilla
1/4 tsp. salt
2 1/2 cups sifted confectioners sugar

Place chocolate chips and butter in saucepan over low heat. Remove from heat after melted and blend in sour cream, vanilla and salt. Gradually stir in the confectioner's sugar. Beat until thick and smooth enough to spread.