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