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 ---------------------------------------------------------------------------
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