Chocolate Sauerkraut Cake |
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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 coconut, flaked 1/2 cup pecans, finely chopped Frosting/Filling: 2 cups semi-sweet chocolate chips, melted 2/3 cup mayonnaise, don't use light or fat free mayo 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 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. You will not be able to taste the kraut. |
Lee
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