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Ingredients
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3/4 cup butter or
margarine, softened
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1-1/2 cups sugar
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3 eggs
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1 teaspoon vanilla
extract
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2 cups all-purpose flour
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3/4 cup baking cocoa
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1 teaspoon baking soda
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1 teaspoon baking powder
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1/4 teaspoon salt
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1 cup water
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1 cup sauerkraut, rinsed,
drained, squeezed dry and finely chopped
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2/3 cup flaked coconut
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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
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Directions
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In a mixing
bowl, cream butter and sugar.
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Add the
eggs, one at a time, beating well after each addition.
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Beat in
vanilla. Combine dry ingredients; add to the creamed mixture
alternately with water.
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Fold in
sauerkraut, coconut and pecans.
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Pour into
three greased and floured 9-in. round baking pans.
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Bake at 350
º for 20-24 minutes or until a toothpick inserted near the center
comes out clean.
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Cool for 10
minutes before removing from pans to wire racks; cool completely.
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In a bowl,
combine melted chocolate and mayonnaise.
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Set aside
1-1/4 cups for frosting.
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To the
remaining chocolate mixture, add half of the coconut and pecans;
spread between cake layers.
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Spread
reserved chocolate mixture over top and sides of cake. Combine
remaining coconut and pecans; press onto sides of cake.
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Store in the
refrigerator.
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Slice with a
serrated knife. Yield: 12-14 servings.
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