Name: German Chocolate Sauerkraut Cake
Prep time: 25 min
Cook time: 25 min
Yield: 1
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 -

Ingredients for - German Chocolate Sauerkraut Cake

1. 3/4 cup butter, softened

2. 1-1/2 cups sugar

3. 3 large eggs

4. 1 teaspoon vanilla extract

5. 2 cups all-purpose flour

6. 3/4 cup baking cocoa

7. 1 teaspoon baking soda

8. 1 teaspoon baking powder

9. 1/4 teaspoon salt

10. 1 cup water

11. 1 cup sauerkraut, rinsed, drained, squeezed dry and finely chopped

12. 2/3 cup sweetened shredded coconut

13. 1/2 cup finely chopped pecans

14. FILLING/FROSTING:

15. 2 cups semisweet chocolate chips, melted

16. 2/3 cup mayonnaise

17. 2/3 cup sweetened shredded coconut, divided

18. 2/3 cup chopped pecans, divided

How to cook deliciously - German Chocolate Sauerkraut Cake

1 . Stage

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.

2 . Stage

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.