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Print this Recipe    Sauerkraut 02

GERMAN CHOCOLATE SAUERKRAUT CAKE

3/4 cup butter or 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 flaked coconut
1/2 cup finely chopped pecans

2 cups (12 ounces) semisweet chocolate chips, melted
2/3 cup mayonnaise*
2/3 cup flaked coconut, divided
2/3 cup chopped pecans, divided

In a mixing 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 3500 for 20-24 minutes
or until a toothpick inserted near 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. Yield:
12-14 servings.

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