The Bakery

Mary Jo’s German Chocolate Cake (Ali’s “Have Patience” Cake)

1 bar Baker’s Sweet Chocolate (German Chocolate) in a green box

½ cup boiling water

1 cup butter

2 cups sugar

4 egg yolks

1 teaspoon vanilla

2 cups cake flour

1 teaspoon baking soda

1 cup buttermilk

4 egg whites, stiffly beaten

Icing

2 ½ cups sugar

2 cups evaporated milk

1 tablespoon flour

½ cup butter

3 eggs, well beaten

2 cups coconut

2 cups pecan

1 teaspoon vanilla

Combine cocoa and boiling water in a sauce pan.  Cook until chocolate melts.   Set aside to cool  Cream butter and 2 cups sugar until fluffy.  Add egg yolks one at a time while mixing.  Stir in vanilla and cocoa mixture.  Sift flour and baking soda and mix into sugar mixture alternating with buttermilk.  Fold in egg whites. Pour into greased and floured 9 inch pans.  Bake in moderate oven at 350 degrees for 30 to 35 minutes.  For icing, mix all ingredients together in sauce pan and cook until sugar dissolves and mixture has slightly thickened.