Chocolate Sauerkraut Cake

3/4 c. drained and chopped sauerkraut
1 1/2 c. buttermilk*
2/3 c. butter, softened
1 3/4 c. brown sugar
2 t. vanilla
2 eggs
2/3 c. cocoa
2 1/4 c. SR flour

Preheat oven to 350. Spray 9x13 pan. Combine flour & cocoa. In a separate bowl, combine buttermilk & sauerkraut. In a large bowl, cream butter, brown sugar, and vanilla until fluffy. Add eggs. Add flour mixture, alternating with sauerkraut mixture. Beat only until blended. Pour batter into sprayed 9x13  pan. Bake for 45 minutes. Cool 10 minutes before frosting with desired frosting.

*you can substitute 1 c. milk, mixed with 1 T. vinegar or lemon juice. Let stand for 5-10 minutes before adding to batter.