German Chocolate Sauerkraut Cake

Ingredients

• 3/4 cup butter or 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

Frosting/Filling:

• 2 cups semi-sweet chocolate chips, melted
• 2/3 cup mayonnaise
• 2/3 cup flaked coconut, divided
• 2/3 cup chopped pecans, divided

Directions

1. 1

   In a mixing bowl, cream butter and sugar.

2. 2

   Add the eggs, one at a time, beating well after each addition.

3. 3

   Beat in vanilla.

4. 4

   Combine dry ingredients; add to the creamed mixture alternately with water.

5. 5

   Fold in sauerkraut, coconut and pecans.

6. 6

   Pour into three greased and floured 9-in.

7. 7

   round baki ng pans.

8. 8

   Bake at 350 degrees for 20-24 minutes or until a toothpick inserted near the center comes out clean.

9. 9

   Cool for 10 minutes before removing from pans to wire racks; cool completely.

10. 10

    In a bowl, combine melted chocolate and mayonnaise. Set aside 1-1/4 cups for frosting.

11. 11

    To the remaining chocolate mixture, add half of the coconut and pecans; spread between cake layers.

12. 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. 13

    Slice with a serrated knife. Yield: 12-14 servings.

14. 14

    *Editors Note: Light or fat-free mayonnaise may not be substituted for regular mayonnaise. Taste of Home Magazine