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German Chocolate Cake

from Germany
 
  • 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

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 ° 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. Yield: 12-14 servings.


Germany

Oktoberfest

Also visit our Austria section

German Recipes

from Cooking with Beer

from Black Forest Cuisine

from Kate's Global Kitchen

More German Recipes

 

Back to the main Germany page

Germany on Wikipedia

More country Destinations

 
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This page modified January 2008


 


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