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German Chocolate Sauerkraut Cake

"People who compliment me on this chocolaty treat are surprised to learn it's a sauerkraut cake," reports Patricia Kile of Elizabethtown, Pennsylvania.
  • Total Time
    Prep: 25 min. Bake: 20 min. + cooling
  • Makes
    14 servings

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

Directions

  • 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.
  • 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.
Nutrition Facts
1 piece: 570 calories, 37g fat (15g saturated fat), 76mg cholesterol, 424mg sodium, 59g carbohydrate (38g sugars, 4g fiber), 6g protein.

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