2/3 cup margarine or butter
1-1/2 cups sugar
3 eggs
1 teaspoon vanilla
1/2 cup unsweetened cocoa
2-1/4 cups sifted all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup water
2/3 cup drained Strub’s Wine Sauerkraut, rinsed and chopped

Whipped Cream Frosting

• Preheat oven to 350 degrees F. Grease and flour two 8-inch square or round baking pans.
• In large bowl, thoroughly cream margarine with sugar. Beat in eggs
  and vanilla.
• In another large bowl, sift together cocoa, flour, baking powder, baking soda and salt; add dry mixture alternately with water to egg mixture.
• Stir in sauerkraut.
• Spoon into prepared baking pans. Bake about 30 to 35 minutes, or until wooden pick inserted in centre comes out clean and cake begins to pull away from sides of pan. Let cool. Invert cakes to remove from pans.

Whipped Cream Frosting

• Whip cream with sugar until soft peaks form. Makes about 3 cups.

• Spread Whipped Cream Frosting on top of one cake. Top with second cake and frost top and sides.

Serves 12