German Chocolate Sauerkraut Cake

• 3/4 cup butter or 3/4 cup 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 coconut, flaked
• 1/2 cup pecans, finely chopped
• Frosting/Filling:
• 2 cups semi-sweet chocolate chips, melted
• 2/3 cup mayonnaise
• 2/3 cup flaked coconut, divided
• 2/3 cup chopped pecans, divided

1. In a mixing bowl, cream butter and sugar.
2. Add the eggs, one at a time, beating well after each addition.
3. Beat in vanilla.
4. Combine dry ingredients; add to the creamed mixture alternately with water.
5. Fold in sauerkraut, coconut and pecans.
6. Pour into three greased and floured 9-in.
7. round baki ng pans.
8. Bake at 350 degrees for 20-24 minutes or until a toothpick inserted near the center comes out clean.
9. Cool for 10 minutes before removing from pans to wire racks; cool completely.
10. In a bowl, combine melted chocolate and mayonnaise. Set aside 1-1/4 cups for frosting.
11. To the remaining chocolate mixture, add half of the coconut and pecans; spread between cake layers.
12. Spread reserved chocolate mixture over top and sides of cake. Combine remaining coconut and pecans; press onto sides of cake. Store in the refrigerator.
13. Slice with a serrated knife. Yield: 12-14 servings.
14. *Editors Note: Light or fat-free mayonnaise may not be substituted for regular mayonnaise. Taste of Home Magazine

butter, sugar, eggs, vanilla, flour, baking cocoa, baking soda, baking powder, salt, water, sauerkraut, coconut, pecans, filling, semisweet chocolate chips, mayonnaise, flaked coconut, pecans

Taken from www.food.com/recipe/german-chocolate-sauerkraut-cake-3662 (may not work)