Cream together: 1 1/3 c. Sucanat, 1/2 c. melted butter
Whisk in until light and fluffy (add one at a time): 3 eggs
Let stand, whipping occasionally, until the sweetener is dissolved.
In a separate bowl, mix well: 1 3/4 c. Summers Sprouted Spelt or Sprouted Wheat Flour , 1/2 c. cocoa powder, 2 tsp. baking powder
Alternately add flour mix to butter mix with: 1 c. water
Mix well.
Drain, rinse well, squeeze 'dry' and cut or snip into small pieces: 1 c. sauerkraut
Fold into batter.
Pour into greased and floured 9" x 13" pan. Bake at 350 for 35-40 minutes or until a toothpick or knife comes out clean.
Cool. Top with frosting. OR fill cupcake papers and bake for 30 minutes.