GERMAN CHOCOLATE SAUERKRAUT CAKE

German Chocolate Sauerkraut Cake image

"People who compliment me on this chocolaty treat are surprised to learn it's a sauerkraut cake," reports Patricia Kile of Elizabethtown, Pennsylvania.

Provided by Taste of Home

Time 45m

Yield 14 servings.

Number Of Ingredients 18

Ingredients

3/4 cup butter, softened
1-1/2 cups sugar
3 large 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 sweetened shredded coconut
1/2 cup finely chopped pecans
FILLING/FROSTING:
2 cups semisweet chocolate chips, melted
2/3 cup mayonnaise
2/3 cup sweetened shredded coconut, divided
2/3 cup chopped pecans, divided

Steps:

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 in 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.

Nutrition Facts : Calories 570 calories, Fat 37g fat (15g saturated fat), Cholesterol 76mg cholesterol, Sodium 424mg sodium, Carbohydrate 59g carbohydrate (38g sugars, Fiber 4g fiber), Protein 6g protein.