# 3/4 cup butter or margarine, softened
# 1-1/2 cups sugar
# 3 eggs
# 1 teaspoon vanilla extract
# 2 cups all-purpose flour
# 3/4 cup baking 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
# 2 cups (12 ounces) semisweet chocolate chips, melted
# 2/3 cup mayonnaise*
# 2/3 cup flaked coconut, divided
# 2/3 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° for 20-24 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 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.
Nutrition Facts: 1 serving (1 piece) equals 570 calories, 37 g fat (15 g saturated fat), 76 mg cholesterol, 424 mg sodium, 59 g carbohydrate, 4 g fiber, 6 g protein.