Cream butter and sugar until sparkle. Sum egg, one at a time,
beating well after each gain. Blend in vanilla. Sift cocoa,
flour, baking pulverisation, soda and salt unitedly. Add to creamed mixture
alternately with beer, root and closing with dry ingredients.
Stir in sauerkraut. Raisins and nuts are optional. Turn into two 8 or
9 inch greased and floured cake pans. Bake at 350 for 35 minutes.
Cool and hoarfrost as desired.