Ingredients
3/4 cup butter, softened1-1/2 cups sugar3 large eggs1 teaspoon vanilla extract2 cups all-purpose flour3/4 cup baking cocoa1 teaspoon baking soda1 teaspoon baking powder1/4 teaspoon salt1 cup water1 cup sauerkraut, rinsed, drained, squeezed dry and finely chopped2/3 cup sweetened shredded coconut1/2 cup finely chopped pecansFILLING/FROSTING:2 cups semisweet chocolate chips, melted2/3 cup mayonnaise2/3 cup sweetened shredded coconut, divided2/3 cup chopped pecans, divided
Preparation
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.
