Modified Chocolate Sauerkraut Cake

Ingredients

• 34 cup light margarine
• softened
• 34 cup sugar
• 34 cup Splenda granular (artificial sweetener )
• 34 cup egg substitute
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 34 cup baking cocoa
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup water
• 1 cup sauerkraut
• rinsed
• drained
• squeezed dry and finely chopped
• 23 cup flaked coconut
• 12 cup pecans
• finely chopped
• 2 cups semi-sweet chocolate chips
• melted
• 23 cup light mayonnaise
• 23 cup flaked coconut
• divided
• 23 cup pecans
• chopped and divided

Instructions

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 350F 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.
10. Set aside 1-1/4 cups for frosting.
11. To the remaining chocolate mixture, add half of the coconut and pecans; spread between cake layers.
12. Spread reserved chocolate mixture over top and sides of cake.
13. Combine remaining coconut and pecans; press onto sides of cake.
14. Store in the refrigerator.
15. Slice with a serrated knife.