Christmas in July!
A great cake for this busy time of year.
What you’ll need:
- 1 can (14 oz.) sweetened condensed milk
- 2/3 cup chocolate syrup
- 2 cups heavy whipping cream – whipped
- 1 package white cake mix
- 1 carton (12 oz.) frozen whipped topping – thawed
- Additional chocolate syrup
- Mint leaves and red candied cherries – for decoration
What to do:
Line an 8 inch cake pan with foil, set aside. In a large bowl, combine milk and chocolate syrup, fold in whipped topping. Pour into prepared pan. Cover and freeze for 6 hours or overnight.
Prepare and bake cake according to package directions, using two 9 inch cake pans. Cool for 10 minutes; invert onto a wire rack to cool completely. Transfer one cake to a serving plate. Remove frozen cream mixture from freezer. Carefully place on top of cake on serving plate (remove from foil). Top with the other cake. Return to freezer for 1 hour. Spread whipped cream over top and sides. Return to 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. Serves 8-10.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com
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