---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Cumulonimbus Chocolate Cake
  Categories: Cakes, Chocolate
       Yield: 12 servings
  
     2/3 c  Sauerkraut
       2 c  All-purpose flour
     1/2 c  Unsweetened cocoa powder
       1 ts Baking soda
     1/2 ts Salt
     2/3 c  Unsalted butter; softened
   1 1/2 c  Granulated sugar
       1 ts Vanilla extract
       3    Eggs
       1 c  Brewed coffee; strong,
            -cooled
            Chocolate-sour cream
            -frosting:
       1 lb Milk chocolate; chopped
       8 oz Sour cream
  
   Recipe by: Midwest Living, February 1996
   Preheat the oven to 350 degrees; grease and flour two
   8-inch round baking pans.  In a sieve, rinse and drain the
   sauerkraut.  Snip finely; set aside.
   In a bowl, combine the flour, cocoa powder, baking soda and
   salt.  In a large mixing bowl, beat the butter, sugar and
   vanilla extract with an electric mixer until well combined.
   Add the eggs, beating after each addition.  Add the dry
   ingredients alternately with the coffee, beating until just
   combined.  By hand, stir in the sauerkraut.  Turn into the
   prepared pans.  Bake for 30 to 35 minutes, or until done.
   Cool in te pans for 10 minutes.  Remove and cool completely.
   
   Frosting:  In a heavy saucepan, over very low heat, melt
   the chopped chocolate.  Cool for 10 minutes.  Stir in the
   sour cream; the mixture may stiffen at first, but will
   become smooth as you stir in all of the sour cream.
   Recipe From:  Kevin Gregory, weathercaster, WRTV (channel
   6), Indianapolis, Indiana.  Penny Halsey (ATBN65B).
  
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