This cake is very dark and rich and in some ways is similar to the dark Dutch Chocolate cake. However, with the replacement of sauerkraut for the vinegar and/or buttermilk, it is a little denser, I think.
Pre-heat oven to 365 degrees
3/4 cup butter softened
1 1/2 cups sugar
3 extra large eggs
1 teaspoon vanilla
Mix these ingredients together until light and fluffy
2 cups all-purpose flour
3/4 cup dark cocoa unsweetened powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
Add 1/3 of mixture alternating with a mixture of:
1/2 cup buttermilk
1/2 cup warm water
When you have incorporated the last 1/3 of flour and wet mixture beat just until combined.
1 cup sauerkraut — rinse in cool water and drain.
1 cup coconut — unsweetened
1 cup pecans — finely chopped
Stir sauerkraut, (optional) cocoanut and pecans into the batter just until combined.
Pour evenly into 2 — 8 inch round or square cake pan that you have sprayed with non-stick spray.
Bake for 30 to 35 minutes or until toothpick comes out clean when stuck into the center of the cake. Cool on racks while you make frosting.
2 cups semisweet chocolate chips — melt in microwave starting with one minute at a time until just melted. Stir after each minute or until melted.
1/2 cup whipping cream
1 cup of mayonnaise
1 cup cream cheese — softened
2 cups powdered sugar
Mix on medium high or until fluffy. Frost cake when it is completely cooled. Slice and eat with you family and friends. It is great!!