Sauerkraut Chocolate Cake

2/3 cup margarine or butter1-1/2 cups sugar3 eggs1 teaspoon vanilla1/2 cup unsweetened cocoa2-1/4 cups sifted all-purpose flour1 tsp. baking powder1 tsp. baking soda1/4 tsp. salt1 cup water2/3 cup drained Strub’s Wine Sauerkraut, rinsed and chopped
Whipped Cream Frosting
1-1/2 cups heavy cream, well chilled3 Tbsp. sugar


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 eggsand 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