Step 1

Preheat oven to 350°F and spray a 9x13-inch baking dish with nonstick cooking spray.

Step 2

In a medium mixing bowl, cream butter and sugar with a hand mixer, starting on low and increasing to medium speed until light and fluffy. Add in eggs, one at a time, and vanilla. Again, mix on low, increasing to medium speed until incorporated.

Step 3

In a separate bowl, combine flour, baking powder baking soda, salt, and cocoa powder.

Step 4

Alternating between the flour mixture and water three times, add each to the creamed butter and sugar, mixing until incorporated.

Step 5

Fold in the drained and chopped sauerkraut.

Step 6

Pour the batter into the prepared baking dish and bake 35-40 minutes, or until an inserted toothpick comes out clean. Let the cake cool before adding the frosting.

Step 7

In a medium bowl, sift together the confectioners' sugar and cocoa. Set aside.

Step 8

In a large bowl, cream butter until smooth. Then, alternating between the sugar mixture and heavy whipping cream three times, add each to the creamed butter. (I ended up using all 5 tablespoons of the heavy cream.)

Step 9

Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more whipping cream or sugar.

Step 10

Spread the chocolate frosting over the cooled cake.