Rinse the sauerkraut and place in large pot. Add pork and kielbasa chunks, fill with enough water so pot is halfway filled. Add allspice and bay leaves, simmer on medium-low heat for about 2 hours. While the meat simmers, prepare onion and mushrooms, add oil to a fry pan, fry onions with salt and pepper to taste. When onion is halfway cooked, add mushrooms and cook for 5 minutes more. Add to the pot with the pork. Let cook for approximately 6 hours; you may need to add water periodically so the sauerkraut does not stick to the pot. When the pork is falling apart and the sauerkraut is tender, add the tomato paste and mix in pot well. The amount of tomato paste and ketchup may change to suit your taste. Bigos can be frozen well for about 3 months, so make a big batch. Prepare the day before and cook for 6 hours the next day.

In a sauce pan, on low heat combine until melted and smooth. Take 1/2 cup of the mixture out and set aside. Then add:

2 cups flour
4 eggs
2 tsp baking powder

Mix until lumps are gone and mixture is smooth. Place in greased bundt pan. Cook approx 1 hour at 350 degrees until done.Remove from pan, cool. Pour 1/2 cup chocolate mixture over top of cake to make a glaze.