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Make-Ahead Holiday Cake

 Make-Ahead Holiday Cake
Julia Kinard of Dallastown, Pennsylvania recommends this impressive make-ahead dessert to please a crowd. "For my granddaughter's birthday, my daughter placed slivered almonds artfully to decorate this cake as a bear instead. It was a big hit," she reports.
16-20 ServingsPrep: 15 min. + freezing Bake: 20 min. + cooling

Ingredients

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

Directions

  • Line a 13-in. x 9-in. pan with foil; set aside. In a large bowl,
  • combine 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-in. x 9-in. 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. Yield: 16-20 servings.