Make Ahead Holiday Cake

1 can (14 oz) sweetened condensed milk
2/3 C. chocolate syrup
2 C. whipping cream, whipped
1 pkg (18 oz) white cake mix
1 carton (12 oz) frozen whipped topping, thawed
Additional chocolate syrup
mint leaves and candied cherries

Line a 13 x 9 inch pan with foil; set aside.

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.

Serves 16-20