Funny story about German Chocolate cake. This 100% American recipe was created in 1852 and named for Samuel German who developed a dark baking chocolate for Baker's Chocolate Company. The defining characteristic of this cake, however, is its filling: toasted coconut, toasted pecans, and a custardy-caramelly liquid to hold it all together. This decadent recipe is easily my favorite ever cake and now that it is both gluten free and single serving!
Make sure that you have 2 14-14.5 oz cans that have been emptied, their labels removed and scrubbed clean inside and out. It is also super important that you use a can opener that leaves a smooth, flat edge or you're going to have a riot of a time trying to get the finished cakes out!
Addititionally, I prefer to use Jules Gluten Free Flour blend for baking -- of all the flour blends I have tried over the years, this is my favorite cake-baking flour blend.
I am obsessed with Somebody's Mother's Caramel Sauce -- gourmet, gluten free and oh-my-god-delicious! I also I love David Lebovitz's chocolate icing recipe - it's rich, delicious and perfect for icing.
Adapted from Small Batch Baking.