German Chocolate Sauerkraut Cake
People who compliment me on this chocolaty treat are surprised to learn its a sauerkraut cake, reports p.k. Of greentown, pennsylvania.
Steps
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 baki ng 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.
Editors.
Taste of home magazine.
Ingredients
butter, sugar, eggs, vanilla extract, all-purpose flour, baking cocoa, baking soda, baking powder, salt, water, sauerkraut, coconut, pecans, semi-sweet chocolate chips, mayonnaise, flaked coconut