Strangest. Cake. Ever

Is it a cake or is it a salad? I had thought the title of this post was going to be “I’ve never met a chocolate cake I didn’t like…until now.” But having sampled the “fruits” of my labour I must say I am surprised. When making the icing I thought I’d ruined two perfectly good blocks of very good chocolate, but no. When it all comes together the flavours blend very well. And no one will know, unless you tell them, that this cake is made with sauerkraut and mayonnaise!

German Chocolate Sauerkraut Cake

Ingredients

  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups plain flour
  • 3/4 cup  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

Icing

  • 360 g chocolate, melted
  • 2/3 cup mayonnaise
  • 2/3 cup flaked coconut
  • 2/3 cup chopped pecans

Method

  • 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 180° for about 25 minutes or until 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 the icing. 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 and sprinkle over the cake. Best stored in the refrigerator.

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