- 12
Ingredients
- 3/4 cup of butter or margerine soften
- 1 1/2 cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup cocoa
- 1 teaspoon baking soad
- 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 finely chopped pecans
- FILLING/FROSTING
- 2 cups ( 12 ounces ) semisweet chocolte chips, melted
- 2/3 cup mayonnaise
- 2/3 cup flaked coconut divided
- 2/3 cup chopped pecans, divided
Preparation
Step 1
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 pans. Bake at 350F. for 20-24 minutes or until a toothpick inserts 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.