Modified Chocolate Sauerkraut Cake

I found this in taste of home magazine and modified it to be more healthy.

• Ready In: 20 mins
• Serves: 12

Ingredients

• 3⁄4 cup light margarine, softened
• 3⁄4 cup sugar
• 3⁄4 cup Splenda granular (artificial sweetener )
• 3⁄4 cup egg substitute
• 1  teaspoon vanilla extract
• 2  cups all-purpose flour
• 3⁄4 cup  baking cocoa
• 1  teaspoon baking soda
• 1  teaspoon baking powder
• 1  cup water
• 1  cup sauerkraut, rinsed, drained, squeezed dry and finely chopped
• 2⁄3 cup flaked coconut
• 1⁄2 cup pecans, finely chopped
• 2  cups  semi-sweet chocolate chips, melted
• 2⁄3 cup light mayonnaise
• 2⁄3 cup flaked coconut, divided
• 2⁄3 cup pecans, chopped and divided

Directions

1. n a mixing bowl, cream light margarine, sugar, and Splenda.
2. Add the egg substitute ¼ cups 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.round baking pans.
7. Bake at 350°F for 20-24 minutes or until a toothpick inserted near the center comes out clean.
8. Cool for 10 minutes before removing from pans to wire racks; cool completely.
9. In a bowl, combine melted chocolate and mayonnaise. Set aside 1-1/4 cups for frosting.
10. To the remaining chocolate mixture, add half of the coconut and pecans; spread between cake layers.
11. Spread reserved chocolate mixture over top and sides of cake. Combine remaining coconut and pecans; press onto sides of cake. Store in the refrigerator.
12. Slice with a serrated knife.