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German Chocolate Cake
3
/4 cup butter or margarine, softened
−1/2 cups sugar
eggs
teaspoon vanilla extract
cups all−purpose flour
/4 cup baking cocoa
teaspoon baking soda
teaspoon baking powder
/4 teaspoon salt
cup water
cup sauerkraut, rinsed, drained, squeezed dry and finely chopped
/3 cup flaked coconut
1
3
1
2
3
1
1
1
1
1
2
1
/2 cup finely chopped pecans
FILLING/FROSTING:
2
2
2
2
cups (12 ounces) semisweet chocolate chips, melted
/3 cup mayonnaise
/3 cup flaked coconut, divided
/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 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. Yield: 12−14 servings.
German Chocolate Cake
12
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