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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 16 |
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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. 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:
1. 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.
2. 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.
3. 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.
4. May be frozen for up to 2 months. Let stand at room temperature for 10 minutes before cutting.
5. Just before serving, drizzle with additional chocolate syrup; garnish with mint and cherries. Yield: 16-20 servings.
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