The Sauerkraut Cake is a very good, moist, chocolate cake. It was quite a fad cake back in the late 70s. My recipe for it has disappeared into the mists.

Dell French, my Writers Guild friend, sent me this recipe for the cake. I was really happy to see my old friend again.

Don't let the sauerkraut scare you off. It adds moisture and texture (like coconut) to the cake. In other words, it makes the cake good!

Sauerkraut Chocolate Cake

2/3 c shortening
1 and 1/2 c sugar
1 tsp vanilla
pinch salt
1/2 c cocoa
3 eggs
1 and 1/2 cups sifted cake flour
1 tsp baking soda
1 tsp baking powder
3/4 c sauerkraut, drained and chopped coarsely
1 c water 

1. Cream shortening and sugar with an electric beater on medium for 10 minutes.
2. Add vanilla, salt, and cocoa.
3. Continue beating 5 minutes on low speed.
4. Add eggs and blend 5 minutes until light.
5. Sift flour, baking soda, and baking powder together.
6. Add alternately with water, using low speed.
7. Wash and chop sauerkraut. Add to mixture.
8. Mix thoroughly.

Bake in a greased and floured 9x13x2 pan at 375 degrees for 45 minutes.

Frost with your favorite chocolate frosting.