BEER & SAUERKRAUT FUDGE
CAKE
2/3 cup butter
1 1/2 cup sugar
3 eggs
1 teaspoon vanilla
1/2 cup cocoa
2 1/4 cup sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup beer
2/3 cup sauerkraut
1 cup raisins
1 cup chopped nuts
Cream
butter and sugar until light. Add eggs, one at a time, beating well
after each addition. Blend in vanilla. Sift cocoa, flour, baking
powder, soda and salt together. Add to creamed mixture alternately
with beer, beginning and ending with dry ingredients. Stir in sauerkraut.
Raisins and nuts are optional. Turn into two 8 or 9 inch greased
and floured cake pans. Bake at 350 for 35 minutes. Cool and
frost as desired.
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