Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *** CAKE: ***
     1/2           cup  margarine -- soften
  1 1/2           cups  sugar
  3                     eggs
  1           teaspoon  vanilla extract
  2               cups  all-purpose flour
  1           teaspoon  baking soda
  1           teaspoon  baking powder
     1/4      teaspoon  salt
  1                cup  water
     1/2           cup  cocoa powder
  8             ounces  sauerkraut -- * see note
                        *** FROSTING: ***
  6             ounces  chocolate chips
  4        tablespoons  margarine
     1/2           cup  sour cream
  1           teaspoon  vanilla extract
     1/4      teaspoon  salt
  2 3/4           cups  powdered sugar

Preparation:

* Use an 8-ounce can of sauerkraut. Do not use sauerkraut which has caraway seeds. Lightly drain and chop by hand -- don't use food processor. 1. Combine margarine and sugar in large bowl. Beat in eggs one at a time. Add the vanilla and blend. 2. In another bowl, sift dry ingredients together. Add to the egg mixture slowly, alternating with the water. Stir in the sauerkraut. Mix until smooth. 3. Grease a 13 x 9 x 2-inch pan. Pour the cake batter into pan and bake in preheated 350-degree oven for 30-35 minutes, or until knife inserted in center comes out clean. If you prefer, leave the cake in the pan for easier frosting and transporting. FROSTING: 1. Melt chocolate chips and margarine in top of double boiler. Remove from heat and add sour cream, vanilla and salt. Gradually beat in powdered sugar until the frosting is of spreading consistency. You may not need all the powdered sugar. 2. Frost cake while still slightly warm or wait until coole

Nutritional Information:

5996 Calories (kcal); 233g Total Fat; (33% calories from fat); 65g Protein; 971g Carbohydrate; 612mg Cholesterol; 6184mg Sodium