GERMAN CHOCOLATE SAUERKRAUT CAKE
Source of Recipe
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List of 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 flaked coconut
1/2 cup finely chopped pecans
FILLING/FROSTING:
2 cups (12 ounces) semisweet chocolate chips, melted
2/3 cup mayonnaise*
2/3 cup flaked coconut, divided
2/3 cup chopped pecans, divided
Recipe
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 baking pans. Bake at 350° 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.
*Editor's Note: Light or fat-free mayonnaise may not be substituted
for regular mayonnaise.
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