German Chocolate Cake
Ingredients
- 0.8 cup butter or margarine, softened
- 1 each -1/2 cups sugar
- 3 each eggs
- 1 tsp vanilla extract
- 2 cup all-purpose flour
- 0.8 cup baking cocoa
- 1 tsp baking soda
- 1 tsp baking powder
- 0.3 tsp salt
- 1 cup water
- 1 cup sauerkraut, rinsed, drained, squeezed dry and finely chopped
- 2/3 cup flaked coconut
- 0.5 cup finely chopped pecans
- 2 cup (12 ounces) semisweet chocolate chips, melted
- 2/3 cup mayonnaise
- 2/3 cup flaked coconut, divided
- 2/3 cup chopped pecans, divided
Instructions
- 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. round baking pans.
- 7
Bake at 350 º for 20-24 minutes or until a toothpick inserted near the center comes out clean.
- 8
Cool for 10 minutes before removing from pans to wire racks; cool completely.
- 9
In a bowl, combine melted chocolate and mayonnaise.
- 10
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.
- 13
Combine remaining coconut and pecans; press onto sides of cake.
- 14
Store in the refrigerator.
- 15
Slice with a serrated knife.
- 16
Yield: 12-14 servings.