Ingredients: sugar, powdered sugar, buttermilk, unsweetened chocolate, cocoa butter, soy lecithin (an emulsifier), vanillin (artificial flavor)., enriched bleached flour (wheat flour, malted barley flour, niacin, iron, thiamine, riboflavin, folic acid), evaporated milk (milk, dipotassium phosphate, carrageenan, vitamin a palmitate), brown sugar, water, heavy cream (heavy cream, skim milk, carrageenan), eggs, canola oil, butter (cream, salt), cocoa processed with alkali, evaporated milk (milk, dipotassium phosphate, carrageenan, vitamin a palmitate), unsweetened chocolate., light corn syrup (corn syrup, salt, vanilla), baking soda, salt, butter (cream, natural flavor), baking powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), vanilla extract (water, alcohol (35%), sugar, vanilla bean extractives), water, alcohol, corn syrup, natural flavor
Storage Instructions: Upon arrival, remove cake from cooler and place in freezer, red tin and all. Wrapped well, this cake may be frozen and refrozen for up to six months. We recommend unwrapping the cake while still frozen due to its delicate icing.
To refreeze your cake, wrap it well in plastic wrap, slip it into an air-tight Ziploc bag, and pop it in the freezer!
Thawing Instructions: To thaw, unwrap the cake while still frozen and place the cake in your refrigerator overnight or on the counter for 3-4 hours. Refrigeration may cause the texture of the icing to change.
