Ingredients: sugar, butter (cream, salt), water, hydrogenated vegetable oil palm, palm kernel, coconut and/or cottonseed, high fructose corn syrup, contains less than 2 of the following: carbohydrate gum, polysorbate 60, salt, polyglycerol esters of fatty acids, soy lecithin, disodium phosphate, sodium citrate, xanthan gum, artificial flavor, natural flavor, colored with turmeric and annatto extracts., buttermilk, enriched bleached flour (wheat flour, malted barley flour, niacin, iron, thiamine, riboflavin, folic acid), water, eggs, heavy cream (heavy cream, skim milk, carrageenan), chocolate sprinkles (sugar, glucose, tapioca starch, cocoa powder, palm kernel fat, corn starch, salt, glycerin, magnesium silicate, soy lecithin, gum arabic, artificial flavor, carnauba wax), canola oil, cocoa processed with alkali, egg white, unsweetened chocolate, cocoa butter, soy lecithin (an emulsifier), vanillin (artificial flavor)., sugar, corn syrup, modified whey, cocoa (processed with alkali), hydrogenated coconut oil, nonfat milk, calcium carbonate, less than 2% of: salt, dipotassium phosphate, mono- and diglyderides, artificial flavor., water, baking soda, salt, vanilla extract (water, alcohol (35%), sugar, vanilla bean extractives), baking powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), vanilla extract (water, alcohol (35%), sugar, vanilla bean extractives)
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.
