1/2 c butter
1 1/2 c white sugar
3 eggs
1 tsp vanilla extract
2 c all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 c unsweetened cocoa powder
1 c water
1 c drained and chopped sauerkraut
16 ozs semisweet chocolate chips
4 tbsp butter
1/2 c sour cream
2 3/4 c confectioners' sugar

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch cake pan.

 In a large mixing bowl, cream 1/2 cup butter or margarine and sugar until light. Beat in eggs, one at a time; add 1 teaspoon vanilla.

 Sift together flour, baking powder, baking soda, 1/4 teaspoon salt and cocoa powder. Add to creamed mixture alternately with water, beating after each addition. Stir in sauerkraut. Pour batter into prepared pan.

 Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cake cool in pan. Frost with Sour Cream Chocolate Frosting. Cut into squares to serve.

 To Make Sour Cream Chocolate Frosting: Melt the semi-sweet chocolate pieces and 4 T butter or margarine over low heat. Remove from heat. Blend in the sour cream, 1 teaspoon vanilla, and 1/4 teaspoon salt. Gradually add sifted confectioners' sugar to make spreading consistency. Beat well. Spread over cooled cake.