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Modified Chocolate Sauerkraut Cake



n a mixing bowl, cream light margarine, sugar, and Splenda.
Add the egg substitute 1/4 cups 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 350F 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.