German Chocolate Sauerkraut Cake

Ingredients

• Servings: 12
• 3/4 cup butter or 3/4 cup margarine, softened
• 1 1/2 cups sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 3/4 cup baking cocoa
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup water
• 1 cup sauerkraut, rinsed, drained, squeezed dry and finely chopped
• 2/3 cup coconut, flaked
• 1/2 cup pecans, finely chopped
• 2 cups semi-sweet chocolate chips, melted
• 2/3 cup mayonnaise
• 2/3 cup flaked coconut, divided
• 2/3 cup chopped pecans, divided

Recipe

• 1 in a mixing bowl, cream butter and sugar.
• 2 add the eggs, one at a time, beating well after each addition.
• 3 beat in vanilla.
• 4 combine dry ingredients; add to the creamed mixture alternately with water.
• 5 fold in sauerkraut, coconut and pecans.
• 6 pour into three greased and floured 9-in.
• 7 round baki ng pans.
• 8 bake at 350 degrees for 20-24 minutes or until a toothpick inserted near the center comes out clean.
• 9 cool for 10 minutes before removing from pans to wire racks; cool completely.
• 10 in a bowl, combine melted chocolate and mayonnaise. set aside 1-1/4 cups for frosting.
• 11 to the remaining chocolate mixture, add half of the coconut and pecans; spread between cake layers.
• 12 spread reserved chocolate mixture over top and sides of cake. combine remaining coconut and pecans; press onto sides of cake. store in the refrigerator.
• 13 slice with a serrated knife. yield: 12-14 servings.
• 14 *editors note: light or fat-free mayonnaise may not be substituted for regular mayonnaise. taste of home magazine