German Chocolate Sauerkraut Cake |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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People who compliment me on this chocolaty treat are surprised to learn it's a sauerkraut cake, reports Patricia Kile of Elizabethtown, Pennsylvania. Ingredients:
3/4 cup butter, softened |
1-1/2 cups sugar |
3 eggs |
1 teaspoon vanilla extract |
2 cups king arthur unbleached 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 flaked coconut |
1/2 cup finely chopped pecans |
filling/frosting: |
2 cups (12 ounces) semisweet chocolate chips, melted |
2/3 cup mayonnaise |
2/3 cup flaked coconut, divided |
2/3 cup chopped pecans, divided |
Directions:
1. In a 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° for 20-24 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks; cool completely.
2. 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.
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