This is an easy-to-carry, easy-to-serve 9x13 inch German Chocolate Cake. For a smaller version, cut all the ingredients in half and bake in an 8 inch square pan.
If you'd like to make serving the cake even easier or just need to freeze it, before baking line the cake pan with nonstick foil (parchment would be okay, too). Follow the directions as written, let the cake cool completely, then cover it and freeze for 12 hours. Remove the cake from the pan, peel away foil, and use a chef's knife to cut the cake into 12 to 16 pieces. Set the frozen pieces back in the serving dish, cover it up and carry to your party. For the frosting, you can use salted butter. If you do, you may want to reduce the salt to 1/8 teaspoon or omit it.