2/3 c Shortening
1 1/2 c Sugar
3 lg Eggs
2 1/4 c All purpose flour
1/2 c Cocoa
1 ts Baking powder
1 ts Baking soda
1/4 ts Salt
1 c Water
1 1/4 ts Vanilla extract
1/2 c Sauerkraut; drained
Cream cheese frosting-
8 oz Cream cheese; softened
1/4 c Butter; softened
Or margarine
1 pk Confectioners' sugar
Sifted; 16-oz package
1 ts Vanilla extract
Beat shortening at medium speed with an electric mixer
until fluffy; gradually add sugar, beating well.
Add eggs, one at a time, beating until blended after each
addition. Combine flour and next 4 ingredients; add to
shortening mixture alternately with water, beginning and
ending with flour mixture. Beat at low speed until blended
after each addition. Stir in vanilla extract and fold in
sauerkraut. Pour batter into a greased and floured
13x9x2-inch pan. Bake at 350 degrees for 25 to 30 minutes
or until a wooden pick inserted in center comes out clean.
Cool completely in pan on wire rack. Spread cooled cake
with Cream Cheese Frosting.
Cream Cheese Frosting. Beat cream cheese and butter at
medium speed with an electric mixer until creamy.
Gradually add sugar, beating until blended after each
addition. Add vanilla; beat until blended.
Yield: about 3 cups. Southern Living magazine.
