German Chocolate Sauerkraut Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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People who compliment me on this chocolaty treat are surprised to learn its a sauerkraut cake, reports P.K. of Greentown, Pennsylvania. 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 |
2 cups semi-sweet chocolate chips, melted |
2/3 cup mayonnaise |
2/3 cup flaked coconut, divided |
2/3 cup chopped pecans, divided |
Directions:
1. In a mixing bowl, cream butter and sugar.
2. Add the eggs, one at a time, beating well after each addition.
3. Beat in vanilla.
4. Combine dry ingredients; add to the creamed mixture alternately with water.
5. Fold in sauerkraut, coconut and pecans.
6. Pour into three greased and floured 9-in.
7. round baki ng pans.
8. Bake at 350 degrees for 20-24 minutes or until a toothpick inserted near the center comes out clean.
9. Cool for 10 minutes before removing from pans to wire racks; cool completely.
10. In a bowl, combine melted chocolate and mayonnaise. Set aside 1-1/4 cups for frosting.
11. To the remaining chocolate mixture, add half of the coconut and pecans; spread between cake layers.
12. Spread reserved chocolate mixture over top and sides of cake. Combine remaining coconut and pecans; press onto sides of cake. Store in the refrigerator.
13. Slice with a serrated knife. Yield: 12-14 servings.
14. *Editors Note: Light or fat-free mayonnaise may not be substituted for regular mayonnaise.
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