Victoria Bakes Yet Again!

Last night, whilst organizing the ice box, we found a mysterious bag of sour crout. I expressed my dislike for the smelly hot dog topping but Victoria vowed to get me to eat some. She told me about a chocolate cake that has sour crout as a moistening agent. I told her to go for it, but to not tell me so I'd be caught off guard. Of course, Victoria forgot about the not telling me part and whipped up the cake this very morning. We brought it out to the shipyard crew, who seemed to be waiting for snacks, and ate a bit ourselves. Yes, it was pretty darn good.

GERMAN CHOCOLATE SAUERKRAUT CAKE

Cream:
3/4 C butter
1 1/2 C sugar

3 eggs

Beat in:

1 tsp vanilla
Combine:
2 C all flour
3/4 C cocoa
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
Add to the creamed mixture alternately with 1 C water.
Fold in 1 C sauerkraut (rinsed, drained, squeezed dry, finely chopped)
2/3 C flaked coconut
1/2 C finely chopped pecans.
Pour into 3 greased and floured 9-in round baking pans. Bake at 350º for 20-24 minutes or until a toothpick inserted near the center comes clean. Cool for 10 minutes before removing to wire racks; cool completely.

In a bowl, combine 2 C melted semisweet chocolate chips and 2/3 C mayonnaise. Set aside 1 1/4 C for frosting. To the remaining mixture, add 1/3 C flaked coconut and 1/3 C chopped pecans: spread between cake layers. Spread reserved chocolate mixture over the top and sides of cake. Combine remaining coconut and pecans and press into top and sides of cake. Store in the refrigerator. Makes 12-14 servings. NOTE: Light or fat-free mayonnaise may NOT be substituted.