German Chocolate Cake

Ingredients

 * 3/4 cup butter or margarine, softened
 * 1-1/2 cups sugar
 * 3 eggs
 * 1 teaspoon vanilla extract
 * 2 cups all-purpose flour
 * 1/4 cup baking cocoa
 * 1 teaspoon baking soda
 * 1 teaspoon baking powder
 * 1/4 teaspoon salt
 * 1 cup water
 * cup sauerkraut, rinsed, drained, squeezed dry and finely chopped
 * 2/3 cup flaked coconut
 * 1/2 cup finely chopped pecans

FILLING/FROSTING:
 * 2 cups (12 ounces) semisweet chocolate chips, melted
 * 2/3 cup mayonnaise*
 * 2/3 cup flaked coconut, divided
 * 2/3 cup chopped pecans, divided

Directions
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.