Sauerkraut Surprise Cake and Sour Cream-Chocolate Frosting

I can't believe I cut this recipe out of Better Homes & Garden 30 yrs.ago & just found it & made it! It is very light (I didn't make the frosting) & very easy. I can't wait to tell my men they've eaten sauerkraut for dessert, (you'd never know it). The recipe calls for a 13x9x2 pan but I used a Bundt pan adding approx. 15 min.Also prep time does not include frosting.

• Ready In: 45 mins
• Serves: 16

Ingredients

• Cake

• 1⁄2 cup butter or 1⁄2 cup margarine
• 1 1⁄2 cups sugar
• 3  eggs
• 1  teaspoon vanilla
• 2  cups  sifted all-purpose flour
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄2 cup cocoa powder
• 1  cup water
• 1  cup sauerkraut, drained,rinsed,& finely snipped

• Optional Frosting

• 1 (6 ounce) package  semisweet chocolate pieces
• 4  tablespoons butter or 4  tablespoons margarine
• 1⁄2 cup sour cream
• 1  teaspoon vanilla
• 1⁄4 teaspoon salt
• 2 1⁄2-2 3⁄4 cups confectioners' sugar

Directions

1. Cake:
2. In large mixing bowl, cream butter (or margarine)& sugar till light.
3. Beat in eggs, one at a time.
4. Add Vanilla.
5. Sift together flour, baking powder,soda,salt& cocao powder.
6. Add to creamed mixture alternately with water, beating after each addition.
7. Stir in sauerkraut.
8. Turn into greased& floured 13x9x2 inch baking pan.
9. Bake in 350° oven 35-40 minutes.
10. Cool in pan.
11. Frost with sour cream-chocolate frosting.
12. Frosting:
13. Melt one 6 oz.
14. package semisweet chocolate pieces& 4 tablespoons butter or margarine over low heat or in the micro.
15. Remove from heat& blend in 1/2 cup sour cream, 1 teaspoon vanilla& 1/4 teaspoon salt.
16. Gradually add sifted confectioners' sugar to make spreading.
17. consistency.
18. Beat well.
19. Frost.