Sauerkraut And Beer Fudge Cake - cooking recipe

Ingredients

2/3 cup butter or 2/3 cup margarine
1 1/2 cups granulated sugar
3 eggs
1 teaspoon vanilla
1/2 cup cocoa
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup beer
2/3 cup sauerkraut, rinsed and drained

Preparation

Cream butter and sugar together, beating until fluffy.
Beat in eggs, one at a time, then vanilla.
Combine dry ingredients and and add to egg mixture alternately with beer, beginning and ending with dry ingredients.
Stir in sauerkraut.
Pour batter in two 8-inch round pans or one tube pan, greased and floured.
Bake at 350\u00b0F for about 40 minutes, or until cake tests done.
Cool 10 minutes and turn out of pan(s).
Cool completely and frost with your favorite fudge icing.