German Chocolate Sauerkraut Cake

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“People who compliment me on this chocolaty treat are surprised to learn its a sauerkraut cake, reports P.K. of Greentown, Pennsylvania.”
READY IN:
SERVES:
12-14
UNITS:
US

Ingredients Nutrition

Directions

  1. In a mixing bowl, cream butter and sugar.
  2. Add the eggs, one at a time, beating well after each addition.
  3. Beat in vanilla.
  4. Combine dry ingredients; add to the creamed mixture alternately with water.
  5. Fold in sauerkraut, coconut and pecans.
  6. Pour into three greased and floured 9-in.
  7. round baki ng pans.
  8. Bake at 350 degrees for 20-24 minutes or until a toothpick inserted near the center comes out clean.
  9. Cool for 10 minutes before removing from pans to wire racks; cool completely.
  10. In a bowl, combine melted chocolate and mayonnaise. Set aside 1-1/4 cups for frosting.
  11. To the remaining chocolate mixture, add half of the coconut and pecans; spread between cake layers.
  12. Spread reserved chocolate mixture over top and sides of cake. Combine remaining coconut and pecans; press onto sides of cake. Store in the refrigerator.
  13. Slice with a serrated knife. Yield: 12-14 servings.
  14. *Editors Note: Light or fat-free mayonnaise may not be substituted for regular mayonnaise. Taste of Home Magazine

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