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Make-Ahead Holiday Cake Recipe

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If you want to get ahead, you can make this cake and stash it in the freezer until you're ready to pull it out and serve it.

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Rate this recipe 4.5/5 (13 Votes)

Ingredients

  • 1 (14-ounce) can sweetened condensed milk
  • 2/3 cup chocolate syrup
  • 2 cups heavy whipping cream, whipped
  • 1 package white cake mix
  • 1 (12-ounce) carton frozen whipped topping, thawed
  • Additional chocolate syrup for garnish
  • Mint leaves and red candied cherries for garnish

Details

Servings 16
Adapted from tasteofhome.com

Preparation

Step 1

Line a 13-inch x 9-inch pan with foil; set aside. In a large bowl, combine condensed milk and chocolate syrup; fold in whipped cream. Pour into prepared pan; cover and freeze for 6 hours.

Prepare and bake cake according to package directions, using a greased and floured 13-inch x 9-inch baking pan. Cool for 10 minutes; invert onto a wire rack to cool completely. Transfer to a serving platter.

Remove cream mixture from the freezer; carefully invert onto cake and remove foil. Spread whipped topping over top and sides. Return to the freezer for 2 hours.

May be frozen for up to 2 months. Let stand at room temperature for 10 minutes before cutting.

Just before serving, drizzle with additional chocolate syrup; garnish with mint and cherries.

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