German Chocolate Sauerkraut Cake - cooking recipe

Ingredients

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

Preparation

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 Note: Light or fat-free mayonnaise may not be substituted for regular mayonnaise. Taste of Home Magazine