Ingredients: butter, sugar, sugar, buttermilk, enriched bleached flour (wheat flour, malted barley flour, niacin, iron, thiamine, riboflavin, folic acid), water, egg white, eggs, canola oil, cocoa processed with alkali, peppermint extract, unsweetened chocolate, cocoa butter, soy lecithin (an emulsifier), vanillin (artificial flavor)., baking soda, salt, vanilla extract (water, alcohol (35%), sugar, vanilla bean extractives), baking powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate)
Peppermint Pack: Pure Candy Sugar, Corn Syrup, King Leo Pure Peppermint Oil, Red 40.
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.
