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    German Chocolate Sauerkraut Cake

    Source of Recipe

    email from recipe web site

    Recipe Introduction

    If your family likes sauerkraut, give this recipe a try (but my family does not like it, so I must leave it out) This a good recipe!

    List of Ingredients

    German Chocolate Sauerkraut Cake

    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

    2 cups (12 ounces) semisweet 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 baking pans. Bake at 3500 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.




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