German Chocolate Sauerkraut Cake Recipe

Ingredients

• 3/4 cup butter, 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
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• 2/3 cup mayonnaise
• 2/3 cup flaked coconut, divided
• 2/3 cup chopped pecans, divided

Directions

• In a 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 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.

German Chocolate Sauerkraut Cake published in Taste of Home October/November 1999, p18