This is a good moist cake and travels well. It can be made a week or two ahead of time and stored in the freezer. They'll think the sauerkraut is coconut.

1 (8 ounce) can sauerkraut
3/4 cup butter or margarine
2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
2 1/4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup cocoa
3/4 cup buttermilk
1 cup boiling water

Rinse sauerkraut well with cold water; drain, then put into blender and chop fine. Set aside. Cream butter with sugar; add eggs and vanilla extract and beat well. Sift together dry ingredients and add alternately with buttermilk. Add sauerkraut and mix well. Lastly, fold in boiling water. Bake in a greased and floured 13 x 9-inch pan at 350 degrees F for 35 minutes. Ice with your favorite chocolate icing.