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"Superb Chocolate-Kraut Cake" from a Southern Living Cookbook from 1976 found in my grandparents' attic in Mississippi:
2/3 cup butter
1 1/2 cup sugar
3 eggs, beaten
1 tsp vailla
1/2 cup cocoa
2 1/4 cup flour
1 tsp baking powder
1/4 tsp salt
1 cup water
2/3 cup chopped sauerkraut, drained
Cream the butter and sugar in a bowl and beat in eggs and vanilla. Sift the cocoa, flour, baking powder and salt together and add to the creamed mixture alternately with water. Fold in the sauerkraut and pour into 2 greased and floured layer pans. Bake at 350 degrees for 25 to 30 minutes. Front with coconut-almond frosting.
Submitted by Mrs. James I. Ulls, Blacksburg, Virginia
2/3 cup butter
1 1/2 cup sugar
3 eggs, beaten
1 tsp vailla
1/2 cup cocoa
2 1/4 cup flour
1 tsp baking powder
1/4 tsp salt
1 cup water
2/3 cup chopped sauerkraut, drained
Cream the butter and sugar in a bowl and beat in eggs and vanilla. Sift the cocoa, flour, baking powder and salt together and add to the creamed mixture alternately with water. Fold in the sauerkraut and pour into 2 greased and floured layer pans. Bake at 350 degrees for 25 to 30 minutes. Front with coconut-almond frosting.
Submitted by Mrs. James I. Ulls, Blacksburg, Virginia