Real And I Mean Real German Chocolate Cake Recipe
Ingredients
- 3/4 cup butter or margarine, softened
- 1-1/2 cups sugar
- 3 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 flaked coconut
- 1/2 cup finely chopped pecans
- FILLING/FROSTING:
- 2 cups (12 ounces) semisweet chocolate chips, melted
- 2/3 cup mayonnaise*
- 2/3 cup flaked coconut, divided
- 2/3 cup chopped pecans, divided
Instructions
- In a mixing 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 º for 20-24 minutes or until a toothpick inserted near 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.
