German Chocolate Sauerkraut Cake

People who compliment me on this chocolaty treat are surprised to learn its a sauerkraut cake, reports P.K. of Greentown, Pennsylvania.

• Ready In: 0 mins
• Serves: 12-14

Ingredients

• 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

• 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. 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