Ingrients & Directions
2/3 c Margarine 2 1/4 c Flour
1 1/2 c Sugar 1 ts Baking powder
3 Eggs 1 ts Baking soda
1 ts Vanilla 1 c Water
1/2 c Cocoa 2/3 c Rinsed & drained sauerkraut
Cream margarine until light and fluffy; add sugar and beat until well
blended. Beat in eggs and vanilla. Sift dry ingredients. Add
alternately water and flour mixture to egg mixture. Gently but
thoroughly stir in sauerkraut. Bake at 350 degrees for 30 minutes.
Use a 9 x 13 inch pan. Randy Rigg
Yields
3 servings