Make Ahead Holiday Cake
In a bowl, combine milk and chocolate syrup; fold in whipped cream. Pour into the prepared pan, cover and freeze for 6 hours.
Prepare and bake the cake as directed on package using a greased and floured 13 x 9 inch baking pan.
Cool for 10 minutes; invert cake 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 sides and top of cake. Return to freezer for 2 hours. May be frozen for up to 2 months.
Just before serving, drizzle with additional chocolate syrup; garnish with mint and cherries.
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