Made another old favorite today-another fast ,from scratch, always nice and moist -keeps well -simple ingredients:

Diane's Home Cookin Chapter: Cakes & Torts

Chocolate Saurkraut Cake

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2/3 cup Butter or margarine

1-1/2 cups Sugar

3 Eggs

1 teaspoon Vanilla

1/2 cup Unsweetened cocoa

2-1/4 cups Flour, sifted

1 teaspoon Soda

1 teaspoon Baking powder

1/4 teaspoon Salt

1 cup Water

2/3 cup Saurkraut, well drained

.
Cream butter and sugar; add eggs one at a time, beating after each

addition. Add vanilla. Sift dry ingredients together; add alternately

with water to creamed mixture. Rinse drained saurkraut well in cold

water, drain again & pat dry. Chop or snip into very small pieces. Fold

into batter. Divide batter between 2 greased and floured 8-inch pans or

9 x 13 in pan. Bake in preheated (350 F.) oven for about 30 minutes.

Exported from Home Cookin 5.1 (www.mountain-software.com)

The only thing different I did was use eggbeaters instead of whole eggs and made one loaf pan & one 8 x 8 inch sq pan..

Diane