Make Ahead Chocolate Frozen Cake Recipes

BIRTHDAY CAKE FREEZER KIT

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a sheet pan with parchment and coat with baking spray.
• In a mixing bowl, combine the flour, granulated sugar and salt.
• Bring 1 cup of water to a boil. Melt the butter in a saucepan, then add the cocoa and stir together. Add the boiling water, stir, return the mixture to a boil and allow to boil for 30 seconds. Remove from the heat and pour the cocoa water over the flour mixture. Stir slightly to cool.
• Combine the buttermilk, baking soda, vanilla and beaten eggs in a pitcher. Stir the buttermilk mixture into the cooled flour/chocolate mixture and make sure it is thoroughly combined so you have a smooth, brown batter.
• Pour the batter into the prepared sheet pan and bake for 20 minutes.
• For the buttercream: Meanwhile, make the frosting by adding the powdered sugar, butter and vanilla to the bowl of an electric mixer fitted with a blade attachment. Beat on a medium-low speed until fluffy, about 3 minutes. Remove and add to a large resealable bag. Flatten as much as possible and place on a sheet pan or tray.
• Remove the cake from the oven and allow to cool completely. Cut the cake into 4 equal rectangles and remove from the pan. Wrap each in plastic wrap and add to the sheet pan or tray with the frosting. Complete the kit with a resealable plastic bag of sprinkles and freeze until ready to assemble. (Can be frozen for up to 1 month.)
• To assemble: Remove the kit from the freezer and allow everything to thaw for 2 to
• 3 hours.
• Assemble the cake adding frosting, caramel syrup and chocolate syrup between each layer. Finish by icing the sides and top, then decorating with sprinkles.

CHOCOLATE CHIP FREEZER CAKE

Steps:

• Mix all ingredients.
• Pour into prepared Bundt pan.
• Bake at 350° for 45-60 minutes.
• Cool slightly.
• Wrap in plastic wrap and then foil. Put in freezer for 2 days before serving. Defrost before serving.

CHOCOLATE LAYERED CAKE

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition. , Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely., For frosting, in a small bowl, cream butter until light and fluffy. Gradually beat in the confectioners' sugar, cocoa, vanilla and enough water to achieve spreading consistency., Cut cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1/2 cup frosting. Top with remaining layer. Spread remaining frosting over top and sides of cake.