German Chocolate Sauerkraut Cake
photo by Brenda M.
- 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
- In a mixing bowl, cream butter and sugar.
- Add the eggs, one at a time, beating well after each addition.
- Beat in vanilla.
- Combine dry ingredients; add to the creamed mixture alternately with water.
- Fold in sauerkraut, coconut and pecans.
- Pour into three greased and floured 9-in.
- round baki ng pans.
- Bake at 350 degrees for 20-24 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks; cool completely.
- In a bowl, combine melted chocolate and mayonnaise. Set aside 1-1/4 cups for frosting.
- To the remaining chocolate mixture, add half of the coconut and pecans; spread between cake layers.
- Spread reserved chocolate mixture over top and sides of cake. Combine remaining coconut and pecans; press onto sides of cake. Store in the refrigerator.
- Slice with a serrated knife. Yield: 12-14 servings.
- *Editors Note: Light or fat-free mayonnaise may not be substituted for regular mayonnaise. Taste of Home Magazine
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