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German Chocolate Cake Recipe

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This recipe for German Chocolate Cake, by , is from Danielson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Kassian


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 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.




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