Ingredients for German Chocolate Sauerkraut Cake
- 1 cup (2 sticks) softened butter
- 1 ¾ cups granulated sugar
- 4 large eggs
- Vanilla Extract
- All Purpose Flour
- Baking Cocoa
- Baking Soda
- Baking Powder
- Salt
- 1 cup water
- 2 cups drained sauerkraut
- 1 cup shredded coconut
- 1 cup chopped pecans
- Semi Sweet Chocolate Chips
- ½ cup mayonnaise
- Flaked Coconut
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How to Make German Chocolate Sauerkraut Cake
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round baking pans.
- In a large mixing bowl, cream together 1 cup (2 sticks) softened butter and 1 ¾ cups granulated sugar until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition. Stir in 2 teaspoons vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup water, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 2 cups drained sauerkraut, 1 cup shredded coconut, and 1 cup chopped pecans.
- Divide batter evenly among the prepared pans.
- Bake for 20-24 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- While cakes cool, prepare the frosting: Melt 2 cups semi-sweet chocolate chips with ½ cup mayonnaise in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Set aside 1 ¼ cups of the chocolate mixture for frosting the top and sides.
- To the remaining chocolate mixture, add ½ cup shredded coconut and ½ cup chopped pecans. Mix well.
- Spread the chocolate-pecan mixture between the cake layers.
- Frost the top and sides of the cake with the reserved chocolate mixture.
- Combine the remaining ½ cup shredded coconut and ½ cup chopped pecans. Press onto the sides of the cake.
- Refrigerate for at least 2 hours before slicing and serving. Slice with a serrated knife.
- Yield: 12-14 servings
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
172g
Fat
88g
Carbs
22g
