Sauerkraut Cake

Preheat oven to 350 F.

For the cake:
Add white vinegar to milk in a small cup and set aside.

Mix sugar, cocoa, baking soda, and flour in a large bowl. Add shortening, sauerkraut and boiling water, stirring to combine well. Then add the milk mixture, vanilla and eggs. Stir to combine.

Pour into a 9×13 pan that you’ve coated with nonstick cooking spray and smooth the top. Bake for 35 minutes. Remove from oven and allow to cool in the pan before frosting.

For the frosting:
In saucepan bring sugar, milk and butter to a boil, then continue to boil for one minute. Remove from heat and add vanilla extract and chocolate chips. Stir until smooth and creamy. Spread over cooled cake.

This can be made with dark chocolate cocoa and/or dark chocolate chips for a slightly different variation.