Willard Family German Chocolate Cake
This traditional recipe creates the beloved chocolate cake with coconut-pecan frosting that everyone is familiar with.

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour 3 8-inch cake pans and line bottoms with parchment paper.

Place the chunks of chocolate into the boiling water and stir until the chocolate has melted; set aside to cool.

In a large bowl beat 1 cup of softened margarine with 2 cups of sugar with an electric mixer until light and fluffy.

Stir in 4 egg yolks one at a time beating well after each addition.

Beat in 1 teaspoon of vanilla extract and the chocolate-water mixture until thoroughly blended.