1 1/2 cups sugar
1 tsp vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup water
1 cup sauerkraut, rinsed, drained, squeezed dry and finely chopped
2/3 cup flaked coconut
1/2 cup finely chopped pecans
Preheat oven to 350 degrees.
Grease and flour 3 9-inch round cake pans; set aside.
In a mixer bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in the vanilla.
Combine the flour, cocoa, baking soda, baking powder, and salt; add to the sugar mixture alternately with the water. Fold in the sauerkraut, coconut and pecans.
Divide batter evenly between the 3 prepared pans and bake at 350 degrees 20-24 minutes or until a wooden toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes. Remove from pans and cool completely on wire racks.
2 cups semisweet chocolate chips, melted
2/3 cup mayonnaise (do not substitute light or fat-free mayo)
2/3 cup flaked coconut, divided
2/3 cup chopped pecans, divided
Combine the melted chocolate and mayonnaise in a bowl; set aside 1 1/4 cups for frosting. Add half the coconut and half the pecans to the remaining frosting.
To assemble: Place one layer on cake plate and top with half the coconut/pecan frosting mixture. Top with a second layer and top with the remaining coconut/pecan mixture. Top with the third cake layer. Spread the reserved frosting over the top and sides of the cake. Combine the remaining coconut and pecans; press onto sides of cake.
Note: Store cake in the refrigerator and cut with a serrated knife.
Yield: 12 servings