Modified Chocolate Sauerkraut Cake |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Ingredients:
3/4 cup light margarine, softened |
3/4 cup sugar |
3/4 cup splenda granular (artificial sweetener ) |
3/4 cup egg substitute |
1 teaspoon vanilla extract |
2 cups all-purpose flour |
3/4 cup baking cocoa |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 cup water |
1 cup sauerkraut, rinsed, drained, squeezed dry and finely chopped |
2/3 cup flaked coconut |
1/2 cup pecans, finely chopped |
2 cups semi-sweet chocolate chips, melted |
2/3 cup light mayonnaise |
2/3 cup flaked coconut, divided |
2/3 cup pecans, chopped and divided |
Directions:
1. n a mixing bowl, cream light margarine, sugar, and Splenda.
2. Add the egg substitute 1/4 cups at a time, beating well after each addition.
3. Beat in vanilla.
4. Combine dry ingredients; add to the creamed mixture alternately with water.
5. Fold in sauerkraut, coconut and pecans.
6. Pour into three greased and floured 9-in.round baking pans.
7. Bake at 350°F for 20-24 minutes or until a toothpick inserted near the center comes out clean.
8. Cool for 10 minutes before removing from pans to wire racks; cool completely.
9. In a bowl, combine melted chocolate and mayonnaise. Set aside 1-1/4 cups for frosting.
10. To the remaining chocolate mixture, add half of the coconut and pecans; spread between cake layers.
11. Spread reserved chocolate mixture over top and sides of cake. Combine remaining coconut and pecans; press onto sides of cake. Store in the refrigerator.
12. Slice with a serrated knife.
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