This is an amazingly moist cake thanks to a surprising ingredient: sauerkraut!! But don't worry, you can't taste the sauerkraut. This is a chocolate lover's cake... and a "can't wait" dessert that's sure to become a family favorite.
Preheat oven to 350°F Grease and flour two eight inch round layer cake pans.
Combine first 5 ingredients. Mix well.
In a separate bowl, cream together butter, sugar, eggs, and vanilla on medium speed of electric mixer until light and fluffy.
Add dry ingredients to creamed mixture alternately with water, making 3 dry and two liquid additions, combining lightly after each . Stir in sauerkraut.
Spread batter evenly in prepared pans. Bake in preheated oven for 35-40 pans. Bake in preheated oven 35-40 minutes, or until cake springs back when lightly touched. Cool 10 minutes, then remove from pans to wire rack. Cool completely. Fill and frost as desired.