German Chocolate Sauerkraut Cake

Recipe by Tonkcats
READY IN:
SERVES: 12-14
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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