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.