Chocolate Sauerkraut Cake

2/3 c Sauerkraut; rinsed and well rained
1/4 c Cocoa
2/3 c Water; hot, from tap
1/3 c Oil
1 Egg
2 ts Vanilla
1 c Sugar
1 c Flour
1/2 ts Baking soda
1/2 ts Baking powder
Chocolate frosting recipe

Grease sides of a 9" round glass or plastic cake pan. Line bottom with parchment or waxed paper; set aside. Using a knife, finely chop sauerkraut on cutting board. Transfer to a medium mixing bowl; set aside. In a small glass bowl, combine cocoa and 1/3 cup water. Microwave on high 1 minute or until slightly thickened. Add to sauerkraut along with oil, egg and vanilla. Stir in remaining 1/3 cup hot water and sugar. Beat in flour, baking soda and baking powder until well blended. Pour into prepared pan. Rotating pan twice during baking, microwave on 70 % (medium high) 7 to 9 minutes or until cake test done. Let stand 5 minutes before turning onto serving plate. Frost as desired.

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