Or in this case, my mini degree in German Chocolate Cake baking: -Original cake recipe found on All Recipes.com, calls for baking in 3 pans. It baked up perfectly in two 9 inch round pans. -I adjusted this recipe which called for: the eggs and whites to be separated, beating the egg whites until frothy, and folding into the batter. Because I wanted to bake a cake with only two layers and frost the sides, I felt it would be too airy if I whipped the whites, so I added the eggs without separating. -The recipe also called for cake flour. A lot of comments on various sites talked about German Chocolate Cake being too hard to handle (when frosting, filling, etc) so, I decided to use regular flour instead of cake flour. The result was perfect. Still a super tender and moist cake (because of the buttermilk), but not falling apart as I moved it from pan to cooling rack, then freezer. -The cake is very tender, meaning it is susceptible to falling apart if not handled carefully. Freezing the cake made it much easier to fill and frost. -No need to wait for the cake to completely cool before wrapping in plastic wrap and placing in freezer. Just let it sit on the counter for about 10 minutes before turning out of pan. You may skip the step instructing you to turn cake onto wire rack. Just wrap and freeze immediately.