Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Sauerkraut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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.